Creamy Lemon Vinaigrette

Serve with lettuces, shellfish and crudites.

Slideshow: Terrific Green Salads

  • Servings: MAKES ABOUT 2/3 CUP

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  • 1/2 large egg yolk
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons heavy cream
  • Salt and freshly ground pepper

How to make this recipe

  1. In a small bowl, whisk the egg yolk with the lemon juice. Whisk in the olive oil and cream. Season with salt and pepper.

Contributed By Published November 2000

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