Chef Suzanne Goin, of the Lucques restaurant in Los Angeles, serves this vinaigrette with her Wild Salmon Salad.

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Ingredients

Directions

  • In a small bowl, whisk together the mustard, vinegar, salt, pepper, and egg yolk. Drizzle in oil, whisking constantly until thickened. Add 1 tablespoon water, and whisk to combine.

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