WHITE WINE VINIAGRETTE
1/4 cup olive oil
2 tsp dijon mustard
1 egg yolk
3 Tbsp White Wine or Champagne Vinegar
1/2 tsp finely chopped shallot
salt & pepper to taste

Add all ingredients to a jar or salad dressing bottle and shake vigorously. This is a delicious recipe that I modified from a French restaurant (they add sugar) and it is great on all kinds of salads. It can also be used as a marinade for fish or chicken. Keep refrigerated and use within a week due to the egg yolk.

Patty,

Do you think one could use 1/4 c. of egg beaters which is pasturized instead
of the egg yolk. Would it make much difference in the taste/texture