Freds Egg Yolk Salad Dressing Food

GRANDMA'S OLD FASHIONED BOILED DRESSING

Steps:

• In the bottom of a double boiler (medium saucepan) add 1" of water and turn the heat to medium.
• In the top bowl of the double boiler (glass bowl that can rest slightly in the saucepan but not touch the water) add the mustard powder, sugar, salt, flour and water. Whisk to combine.
• In a small bowl whisk together the egg yolks and vinegar. Pour that into the water mixture and whisk.
• Place the bowl on top of the double boiler and keep whisking until the mixture thickens and can coat the back of a spoon. 8-10 minutes.
• Remove the bowl from the heat and whisk in the butter. Once the butter is incorporated, add in the cream, whisking to blend.
• Add in the celery seed and pepper. Taste for salt.
• Pour into a glass container and once, cool, cover and store in the fridge for up to one week.

HARD-BOILED EGG DRESSING

Steps:

• Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

EGG YOLK VINAIGRETTE

Steps:

• Lightly whisk egg yolk and mustard.
• Add parsley, shallots and vinegar.
• Season with salt and pepper, mix well with whisk.
• Slowly add oil, while whisking constantly. Add lemon juice.
• Note this vinaigrette should be quite thick.

FRENCH VINAIGRETTE WITH HARD-BOILED EGG

Steps:

• In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley. Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well.