From Vivian Howard's kitchen · Chef & the Farmer, Kinston
shake · dressing
NATIONAL AWARD WINNERSaffrondock Broken-Egg
From a national-award-winning chef
Ratio
LEMON JUICE 38OLIVE OIL 30DIJON 5
Ingredients
- BOILED EGG100 g
- LEMON JUICE37.5 ml
- OLIVE OIL30 ml
- DIJON5 ml
- SALT3 g
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, OLIVE OIL, DIJON.
- Add finishing notes: BOILED EGG, SALT.
- Cap the jar and shake until emulsified.
Provenance
Eastern North Carolina chef of Chef & the Farmer (Kinston) and later Lenoir; James Beard Outstanding Cookbook and Best Chef: Southeast. PBS series A Chef's Life documented local produce and hog cookery.
Originally published as Broken-Egg Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Deep Run Roots / vivianhoward.com (published as “Broken-Egg Dressing”). Full citation lives in Provenance.