I love the flavour of this creamy vinaigrette, which goes perfectly with my mollet eggs on crabmeat & celeriac julienne and mollet bantam eggs with rocket & Parmesan shavings. It is also brilliant with a Cos lettuce or escarole salad.
20g (⅔oz) shallot, finely chopped
½ garlic clove, crushed and chopped
pinch of sugar
1 egg yolk
1 tsp Maggi liquid seasoning (available in supermarkets)
2 tbsp double (heavy) cream
6 tbsp groundnut oil
2 tbsp white wine vinegar
salt and freshly ground pepper
Put all the ingredients, except the oil, wine vinegar and salt and pepper, in a bowl. Mix thoroughly with a whisk for a minute or two, then pour in the groundnut oil in a thin steady stream, whisking as you go. Finally, whisk in the wine vinegar and season with salt and pepper to taste.