a vinagrette salad dress


How Rachel Ray Upgrades Salad Dressing With Ease
Rachael Ray's salad dressing preparation involves using egg yolks as a critical ingredient. Egg yolks also add extra creaminess and can help bond the emulsion.
Egg yolks help speed up the process of combining unmixable liquids like oil and water; this results in a smoother, shinier dressing texture and prevents separation.
Raw eggs have a mild taste and are a surprisingly versatile ingredient for your dressing. With its buttery bite, the yolk adds a unique flavor that enhances the other ingredients.
Ray particularly loves using egg yolks in glossy vinaigrettes and classic Caesar dressing. If you're concerned about salmonella, opt for soft-boiled eggs for a safer effect.