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Submitted by Eric M. Williams, CEC
1 oz. balsamic vinegar
1 oz. rice vinegar or citrus juice
1 Pasteurized egg yolk
6 oz. vegetable oil
¼ tsp Dijon
½ tsp Honey
1/8 tsp. Salt
Combine half of the balsamic vinegar and rice vinegar with the egg yolk, Dijon, honey and salt.
Slowly pour in the oil until dressing begins to emulsify. Continue to add oil, alternating with the remaining vinegars
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