EGG YOLK VINAIGRETTE

RECIPE (4-6 servings)
1 egg yolk- 1
1 tbsp dijon mustard- 15ml
1tbsp chopped fresh parsley- 15ml
2tbsp chopped shallot- 30ml
1/4cup red wine vinegar- 50ml
3/4 cup olive oil- 175ml
few drops of lemon juice
salt and pepper

PROCEDURE:
~Place egg yolk in bowl with mustard and stir
~Add parsely, vinegar and shallot, salt and pepper; mix well and whisk.
~Add oil in thin stream, whisk and mix constantly. Add small drops of lemon juice, mix and seasoning. The vinaigarette should be thick
(this will last for 3 days if refrigerated)
_______________________________________________________
1 serving: 330 calories, 36g fat, 2g carbohydrates, 1g protein, 0g fiber