This piquant yet velvety‑smooth vinaigrette is a true culinary basic. Made with soy sauce, sherry vinegar, fresh lemon, and a touch of mustard, this vinaigrette comes together in minutes but delivers bold, complex flavor that instantly elevates vegetables. It’s excellent as a dipping sauce with a platter of crudités, but I especially love it poured generously over steamed broccoli. The rich, bright, silky texture transforms simple broccoli into a side dish that feels genuinely special.
Ingredients
- 1 large egg yolk
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1/4 cup canola oil
- kosher salt and freshly ground black pepper
Instructions
Gather all your ingredients before starting the recipe.
- Combine 1 large egg yolk, 1 tbsp sherry vinegar , 1 tbsp soy sauce, and 1 tsp Dijon mustard in a blender and process to create a smooth sauce.
- With the blender running on high, mix ingredients until well combined.
- Add 1/4 cup canola oil in a steady stream and blend until you get a smooth thick vinaigrette. Transfer to a small bowl and season with kosher salt and freshly ground black pepper. Refrigerate until ready to use.
- Serve as a dipping sauce with a fresh veggie platter or over Easy Steamed Broccoli.
