Balsamic Egg Vinaigrette

Name: Balsamic Egg Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 300 ml
Cuisine: Mediterranean
Ingredients: 180 ml Olive Oil; 60 ml Balsamic; 30 ml Dijon Mustard; 100 g H.b. Egg

Independent adaptation of a publicly published Michael White recipe. Not affiliated with, sponsored by, or endorsed by Michael White.

Balsamic Egg from a starred kitchen & national award winner.

Ratio

Olive Oil 180 mlBalsamic 60 mlDijon Mustard 30 ml

Ingredients

Olive Oil — 180 ml
Balsamic — 60 ml
Dijon Mustard — 30 ml
H.b. Egg — 100 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Michael White works in Modern Italian / seafood at Marea; credentials include Michelin 2* (Marea, New York; historical); James Beard Best New Restaurant 2010 (Marea).

Adapted from a Michael White recipe (Michael White / James Beard Foundation (gemelli with heirloom tomatoes)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Michael White / James Beard Foundation (gemelli with heirloom tomatoes) (published as “Balsamic Egg Vinaigrette”). Full citation lives in Provenance.