Are you looking for a quick French dressing recipe?
Then you are exactly right here. 🙂
We will definitely make this recipe once a week in summer because it tastes soo great!
So enjoy it!
What goes into a French dressing?
Classically, eggs go in. And it’s really super important that you use very fresh eggs for this.
And if you also have a farmer’s market nearby, then hit it!
Because the fresher the eggs, the better the dressing.
And especially the eggs from the farmer’s market simply taste better. And hey, don’t worry, I often buy the regular ones from the supermarket too.
But I admit, I can see that the eggs are from free-ranging chickens.
And since we only need the yolk, you can, for example, make an egg white omelet or delicious coconut macaroons. 😉 Ok, I know these are Christmas cookies, but they just taste so good…
ok where was i oh yes the french dressing. 😉
Apart from the egg yolk, you will also need cream, oil, salt & pepper, mustard, white balsamic vinegar (alternatively use white vinegar), sugar and some vegetable broth.
Since I don’t always have fresh broth in the fridge, I just use the granulated vegetable broth.
That’s absolutely fine. Simply mix with hot water to the broth and you’re done.
Since fresh egg yolk is used in this French dressing, I would use up the salad dressing right away.
The next day at most, but I wouldn’t keep it after that.
But since it is made so quickly and with normal ingredients, you can also prepare it spontaneously.
Which salad goes with the salad dressing?
I like it best with simple lettuce, endives or other leafy salads.
Or some freshly baked flatbread, lovely.
I really don’t need more for a healthy, quick dinner.
Great for any saladsimple
- 10 minutes
- 10 minutes
|1||tbsp white balsamic vinegar|
|1||clove of garlic|
|1||pinch of salt|
|1||pinch of sugar|
|60 ml||vegetable broth|
Steps of preparation
- separate eggs.
- Put the egg yolks in a tall container with the mustard, vinegar, garlic and spices and mix with the hand blender.
- Add the oil in a fine stream to create a thick sauce
- Mix in the broth and cream and season with salt.
- Goes very well with lettuce, endives and other leafy salads
It gives around 160ml of dressing
Does the dressing keep for a long time?<br>
Since there is fresh egg yolk in this French dressing, I would use up the salad dressing right away. The next day at most, but I wouldn't keep it after that. But since it is made so quickly and with normal ingredients, you can also prepare it spontaneously.
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