Lemon Oregano Vinaigrette
Yield: Approx 1.5 Quarts
1 Cup Lemon Juice (8 to 10 Lemons)
4 Egg Yolks
3 T Sugar
2 T Dried Oregano
2 T Salt
1 T Black Pepper
3 Cups Oil
Combine the lemon juice, egg yolks, sugar, dried oregano, and salt & pepper into a blender.
Slowly add oil until emulsified.
This vinaigrette is very simple to make, and is a wonderful addition to any salad.
3 responses to “Lemon Oregano Vinaigrette”
Wow, 1.5 quarts?? How about proportions for maybe 8 salads???
I hope this uses pasteurized eggs?
Hello Brian, we do in fact use pasteurized egg yolks. We hope you enjoy this recipe as much as we do!