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Can you help me recreate this creamy, eggy dressing?

JaclynM | Jan 8, 201202:55 PM

Several years ago I took a cooking class at the local supermarket. I remember the instructor making this salad dressing that used a raw egg, and it was very creamy and tasty. I saved the paperwork he gave us with all the recipes from that class, with the intent of making that dressing (as well as other things he had made).

Last year I converted my binder of recipes into Google Docs. I only mention this in case there's a possibility that I typed something wrong, because I no longer have the original sheet.

I've been trying to go through my list of recipes that I collected but haven't made yet, and decided to make the dressing, which was listed as "Vinaigrette Francais." Now, I know what a vinagrette is, but I distinctly remember this dressing being very creamy and mild. So when I made it, I was surprised that it was colored brown from the balsamic vinegar (I remembered it being yellow in class). In fact, it tasted like nothing more than a basic vinaigrette with a very slight hint of creaminess. I like basic vinaigrettes and make them all the time, but in this case, it wasn't at all what I was expecting.

Here is the recipe. What do you think - does it look like I may have gotten one of the ingredients or quantities wrong? Or, failing that, does anyone know a good recipe for a creamy, egg-based dressing with mild flavor, because now I'm interested in recreating what I remember enjoying from that class.

Note: I did leave out the tomatoes because I realized at dinnertime that I didn't have any. Not sure how much of a difference that would make.

3 yellow tomatoes - blanched, skinned, chopped
2 egg yolks
1 tsp dijon mustard
1 cup extra virgin olive oil
1 cup canola oil
1 oz. (2 tbsp) champagne vinegar
4 oz. (1/2 cup) balsamic vinegar
2 cloves garlic - finely chopped
salt & pepper to taste

Place 2 egg yolks and 1 tsp dijon mustard in blender. Slowly add 1 cup olive oil and 1 cup canola oil. Add yellow tomatoes, balsamic and champagne vinegars. Blend to combine. Season with garlic, salt and pepper.

Edited to add: I'm starting to wonder if the dressing that the instructor made in class was completely different from the recipe he gave us, although I have no idea why he would do that.

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