. Even more unexpected, however, is the texture Keller strives for. "The ideal," he says, "is the bottled dressing we all had when we were kids. It's a little thinner than mayonnaise, but it's pourable." The secret to his vinaigrette? Whisking in an egg yolk.
"You can make the dressing as thick as you want by adding a little more oil," says the famously exacting chef behind Per Se in Manhattan and The French Laundry in Napa. Or get creative: "If you want to add Tabasco, add Tabasco. If there's something you want to change, change it," Keller says. "I like to encourage people to not just do what I tell them to do."
No Marie Sharp’s? This article is garbage.
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