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

Tangy, savory, and totally unexpected.
This vinaigrette is a brilliant remix of your classic dressing—infused with bold spices, garlic, and the unmistakable kick of Lovejoy’s Bloody Mary Mix. Created by Chef Alex McDaniel, it’s perfect for salads, grilled veggies, seafood, or as a marinade for your next Sunday brunch spread.

Yields: ~1 quart

Ingredients:

• 5 pasteurized egg yolks

• 2½ cups salad oil

• 1 cup Lovejoy’s Bloody Mary Mix (Classic or Thai Basil)

• 1 Tbsp Dijon mustard

• 4 cloves raw garlic

• 1 shallot

• 1 Tbsp Old Bay seasoning

• 2 Tbsp apple cider vinegar

• Salt & pepper to taste

Instructions:

1. Combine all ingredients except oil in a blender and blend until smooth and fully homogenized.

2. With the blender on low speed, slowly stream in the oil to create a creamy, well-balanced vinaigrette.

3. Season to taste with salt and pepper.