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.
Love it with tomatoes, cucumber, carrots and in summer grilled shrimp or grilled vegetables. Or maybe some grilled chicken breast? Or salmon…
Or some freshly baked flatbread, lovely.
I really don’t need more for a healthy, quick dinner.
Great for any saladsimple
Prep time:10 minutes
Total time: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
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.
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.