The Culinary Professional 2023

Emulsified French Dressing

Category:
Dressings, emulsified

Equipment:
Mixing bowl, whisk

No. Servings:
64

Serving Size:
1 fl. oz. (30 mL)

Scale portions to

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Yield:
2 qt. (1.9 L)

Ingredients

2 fl. oz.

pasteurized egg yolks

2 fl. oz.

water

2 Tbsp.

sugar

1 tsp.

dry mustard

1 tsp.

paprika

4 fl. oz.

ketchup

40 fl. oz.

salad oil

6 fl. oz.

cider vinegar

to taste

salt

to taste

white pepper

Method

Combine egg yolks, water, and dry spices in a mixing bowl. Beat until thick and frothy.

While whipping, add oil in a thin stream. When thickened, add some vinegar. Alternate oil and vinegar until all has been used.

Add ketchup and seasonings. If too thick, thin with some water.

**Refrigerate immediately at 41°F (5°C) or below.

Nutrition Information

Calories

186

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

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Emulsified French Dressing

Ingredients

Method