Lime and Balsamic Vinaigrette - olive oil

Method

• Combine the olive oil, lime juice, balsamic vinegar, sugar, black pepper and salt in blender and pulse for 30 seconds.
• Add the egg yolk and blend for an additional 30 seconds.
• Note: If you are not comfortable eating raw eggs, you must first pasteurize the egg.
• Heat 1 yolk in 1/4 cup of liquid from the recipe, and 1/2 sugar over very low heat in a small skillet, stirring constantly.
• At the first sign of thickening, remove the pan from the heat, keep stirring, and immediately dip the pan bottom into a larger pan of cold water to stop the cooking.