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 to taste
    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

    ← Older Post Newer Post →