Aldo’s House Vinaigrette Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - Salt (or to taste), May want to start w/ 1 T
  • 1/2 tablespoons - Pepper
  • 1 tablespoons - Sugar
  • 1 whole - Medium white onion, Finely chopped
  • 2 tablespoons - Green onion, Chopped
  • 2 tablespoons - Parsley (Flat leaf Italian is preferred), Chopped
  • 3 ounces - Pimento (Bottled is fine), Diced
  • 1 - Egg white (see note below)
  • 2 tablespoons - Lemon juice
  • 1/4 cups - White wine vinegar
  • 2 cups - plus 2 T Olive oil
  • Directions:

    1. In a large bowl, mix salt, pepper and sugar. Add white onion, green onion, parsley and pimento; stir to mix.
    2. In a separate small bowl, whip egg white until frothy and light. Add egg white, lemon juice and vinegar to bowl and mix to combine.
    3. Add olive oil slowly, drop by drop, then in a slow stream, whisking constantly, until mixture is emulsified.

    NOTE: Raw eggs can contain salmonella bacteria, which can cause serious illness in people w/ compromised immune systems, the young, the elderly, pregnan women and those w/ chronic illnesses. If the uncooked egg white is worrisome, omit it.

    Brief Description

    Excellent vinaigrette from a wonderful San Antonio Italian restaurant.

    Main Ingredient:

    Olive Oil

    Category:  Salad dressing

    Cuisine:  Italian


    Aldo's Restaurant, SA Express-News

    Posted By:


    Posted On:

    January 3, 2013

    Print Recipe

    Speak Your Mind