| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
March 1991 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Hard-boiled whole large egg |
|
|
mashed well |
| 1 |
|
Hard-boiled large egg yolk |
|
|
mashed well |
| 1 |
T |
Dijon-style mustard |
| 2 |
T |
Tarragon vinegar |
| 1/2 |
c |
Olive oil |
| 2 |
T |
Chopped drained cornichons |
|
|
French sour |
|
|
gherkins available |
|
|
at specialty foods |
|
|
shops and some |
|
|
supermarkets |
| 2 |
T |
Minced fresh tarragon |
INSTRUCTIONS
In a bowl whisk together the mashed whole egg and yolk, the mustard,
and the vinegar and add the oil in a stream, whisking until the
dressing is emulsified. Stir in the cornichons, the tarragon, and salt
and pepper to taste. The dressing keeps, covered and chilled, for
several days. Serve the dressing with cold meat, poultry, or
vegetables. Makes about 3/4 cup. Gourmet March 1991 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“To ignore God is the height of selfishness”