skip to main content

Paniolo Dressing

Demonstrated by: Executive Chef Sky Ogata of Big City Diner.
Sandwich, Salads & Sides on August 16, 2002.



Paniolo Dressing

  • 3 egg yolks
  • 1 1/2 tablespoons Dijon mustard
  • 1 cup salad oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano leaves
  • 1 1/2 teaspoons dried basil leaves
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 2 tablespoons mayonnaise
  • 1 tablespoon Ancho chili sauce


Put egg yolks and mustard into a bowl or blender; whisk or blend. Slowly add salad oil in a steady stream; continue blending until thick. Blend in vinegar to thin mixture. Add the herbs and seasonings; blend well. Stir in the mayonnaise and chili sauce. Makes about 2 cups dressing.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.