📝 About This Recipe
A cornerstone of the garde manger repertoire, this Italienne Dressing is a sophisticated, emulsified cold sauce that marries the richness of high-quality oil with the piquant brightness of wine vinegar and aromatic herbs. Unlike its bottled supermarket counterparts, this version features a velvety texture achieved through a delicate egg yolk base, punctuated by the savory depth of finely minced shallots and salty capers. It is an elegant, versatile condiment that elevates simple greens, chilled seafood, or roasted vegetables into a gourmet experience.
🥗 Ingredients
The Emulsion Base
- 1 large Egg yolk (at room temperature)
- 1 tablespoon Dijon mustard (smooth, high-quality French style)
- 1/2 cup Extra virgin olive oil (fruity and mild)
- 1/2 cup Neutral grape seed oil (to balance the heavy olive flavor)
- 3 tablespoons White wine vinegar (or champagne vinegar)
Aromatics and Seasoning
- 2 tablespoons Shallots (minced very finely)
- 1 tablespoon Capers (drained, rinsed, and chopped)
- 1 tablespoon Fresh parsley (flat-leaf, finely chopped)
- 1 teaspoon Fresh chervil (finely chopped (substitute with more parsley if unavailable))
- 1 teaspoon Fresh tarragon (finely chopped)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon White pepper (freshly ground)
- 1 teaspoon Lemon juice (freshly squeezed for final brightening)
👨🍳 Instructions
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1
Begin by stabilizing your work surface. Place a damp kitchen towel in a ring shape on the counter and set a medium stainless steel or glass mixing bowl inside it to prevent slipping while whisking.
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2
Add the room-temperature egg yolk and Dijon mustard to the bowl. Whisk them together vigorously for about 30 seconds until the mixture is smooth and slightly pale.
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3
Combine the olive oil and grape seed oil in a measuring cup with a spout for easy pouring.
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4
Begin the emulsion: Add the oil mixture to the egg base one drop at a time, whisking constantly. Do not rush this stage, as the initial bond is crucial for a stable sauce.
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5
Once the mixture begins to thicken and look creamy (after about 2-3 tablespoons of oil), you can start adding the oil in a very thin, steady stream while continuing to whisk rapidly.
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6
If the sauce becomes too thick or looks oily, whisk in one teaspoon of the white wine vinegar to thin it out and stabilize the emulsion before continuing with the remaining oil.
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7
After all the oil is incorporated, whisk in the remaining white wine vinegar. The sauce should be thick enough to coat the back of a spoon but thinner than a traditional mayonnaise.
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8
Fold in the finely minced shallots and chopped capers using a rubber spatula, ensuring they are evenly distributed.
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9
Add the chopped parsley, chervil, and tarragon. These fresh herbs provide the signature 'Italienne' aromatic profile.
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10
Season with kosher salt, white pepper, and the teaspoon of lemon juice. Whisk gently to combine.
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11
Taste the dressing. It should be bright, herbaceous, and creamy. Adjust salt or vinegar if necessary.
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12
Cover the bowl with plastic wrap and allow the dressing to chill in the refrigerator for at least 30 minutes before serving. This allows the shallot and herb flavors to meld into the emulsion.
💡 Chef's Tips
Ensure your egg yolk is at room temperature to help the emulsion form more easily. If the sauce 'breaks' (separates), start with a fresh yolk in a clean bowl and slowly whisk the broken mixture into it. Use a neutral oil blend as specified; using 100% extra virgin olive oil can sometimes result in a bitter finish when emulsified. Always mince your shallots as finely as possible so they provide flavor without a harsh, crunchy texture. Store in an airtight jar in the refrigerator for up to 3 days, but whisk briefly before use if any slight separation occurs.
🍽️ Serving Suggestions
Drizzle over a platter of chilled asparagus spears and halved hard-boiled eggs for a classic bistro starter. Use as a sophisticated dip for a colorful crudité platter featuring radishes, endive, and blanched green beans. Serve alongside poached salmon or cold roast chicken to add a bright, creamy counterpoint. Pair with a crisp, dry white wine like a Gavi or a Sauvignon Blanc to complement the herbal notes. Toss with a mix of bitter greens like radicchio and frisée for a bold, textured salad.