Bloody Mary Vinaigrette Recipe by Alex McDaniel, Sous Chef at Tongue in Cheek


Yields 1quart.
5 pasteurized egg yolks
2.5 cups salad oil
1 cup Lovejoy Bloody Mary mix
1 table spoon Dijon mustard
4 cloves raw garlic
1 shallot 1 tablespoon Old Bay
2 tablespoons apple cider vinegar
Salt and pepper
-  Combine all ingredients except oil into blender.
-  Blend until homogenized.
-  Slowly add in oil until desired thickness.
-  Season with salt and pepper to taste.
-  If yolks are unavailable just add blended mixture minus oil to 3 cups of mayo.
-  Again season to taste with salt and pepper.
-- Alex McDaniel
Sous Chef at Tongue in Cheek
Be sure to post some pics of your delicious dishes and don't forget to tag us!

    ← Older Post Newer Post →

    Leave a comment