From: THE MAKING OF A CALIFORNIA OLIVE OIL CULTURE
This recipe from our Winter 2012 story on how chefs use local extra-virgin olive oil came courtesy of Danville’s now-closed Amber Bistro. They served this vinaigrette over baby lettuces, sliced almonds, Bellwether Farms fromage blanc, and fresh strawberries.
1 egg yolk
4 teaspoons mustard
2 cups extra virgin olive oil
3 teaspoons vanilla extract
3 teaspoons chopped fresh thyme
Salt and pepper to taste
In a bowl, whisk together egg yolk and mustard. Slowly whisk in vanilla and olive oil, adding small amounts at a time to ensure that dressing does not break. Stir in thyme and then add a little water to thin the vinaigrette as necessary. Add salt and pepper to taste.