| 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 |
tb |
Dijon-style mustard |
| 2 |
tb |
Tarragon vinegar |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Chopped drained cornichons; (French sour |
|
|
; gherkins, available |
|
|
; at specialty foods |
|
|
; shops and some |
|
|
; supermarkets) |
| 2 |
tb |
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
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