Recipes Creamy Lemon Vinaigrette Be the first to rate & review! Serve with lettuces, shellfish and crudités. Terrific Green Salads By Bill Telepan Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES ABOUT 2/3 CUP Ingredients ½ large egg yolk 2 tablespoons fresh lemon juice ⅓ cup extra-virgin olive oil 2 tablespoons heavy cream Salt and freshly ground pepper Directions In a small bowl, whisk the egg yolk with the lemon juice. Whisk in the olive oil and cream. Season with salt and pepper. Rate it Print