Buzz
I love creamy salad dressings, but I tend to avoid the pre-made ones. They're often overly artificial in taste, and many homemade versions are too heavy on the mayo. Luckily, there’s an easy trick to thicken and enrich any runny dressing: Add some cooked egg yolks.
I first encountered this technique in a Hmong egg yolk salad dressing from C. Hawj Creations, where six cooked egg yolks are used to create a creamy, egg-forward dressing. Inspired by this, I experimented with adding yolks to my dijon vinaigrette, and the result was stunning. The final dressing maintained the familiar flavors of the original recipe, but the yolks' fat softened the acidity just a bit and added a smooth, velvety texture. The dressing clung beautifully to my wedge salad leaves, avoiding the usual puddles underneath.
I only added two cooked egg yolks to my recipe (which makes about half a cup of vinaigrette) and still experienced great results. To begin, boil or steam a few eggs like you usually would for hard-boiling. Once cooked and cooled, peel the eggs and slice them in half. Remove two yolks and place them into a measuring cup. If you want the dressing to be extra thick, add more yolks. Mash the yolks with a fork. It’s easiest when the yolks are fully cooked, but even one yolk that was a bit softer blended into the dressing perfectly.
Once the yolk is broken down into small pieces, start adding the other ingredients, beginning with dry seasonings, followed by the liquid ingredients in small amounts. I added salt, dijon, and maple syrup first, then cider vinegar, and finished with olive oil. You can use a fork or whisk to mix, but for an ultra-smooth dressing or if you're making a large batch, feel free to toss everything in a food processor and blend until smooth.
The dressing is easy to make, but getting the eggs right can be tricky:
For those who prefer hands-off cooking: DASH 6-egg Electric Steamer
For the classic boiling method: GreenPan Non-stick Saucepan with Lid
Or simply use a steamer basket: OXO Foldable Steamer Basket
For the egg whites, you can toss them into your salad, save them for a snack later, or chop them into small pieces and mix them into your creamy egg yolk dressing like I did. This dressing is tangy, salty, rich, and creamy without being overly greasy or heavy, making it the perfect match for a wedge salad.
Egg Yolk Vinaigrette
Ingredients:
2 hard-boiled egg yolks
¼ teaspoon salt
1 teaspoon dijon mustard
2 teaspoons maple syrup
2 tablespoons apple cider vinegar
¼ cup extra virgin olive oil
Break the egg yolks into a fine powder in a bowl. Whisk in the remaining ingredients in the listed order until the mixture is smooth. Alternatively, you can combine all the ingredients in a small food processor and blend until creamy. This recipe yields enough dressing to generously coat two salads.
