| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Wine vinegar |
| 1/2 |
ts |
Dijon-style mustard |
| 1/3 |
c |
Olive oil; or to taste, up to |
|
|
; 1/2 |
| 1 1/2 |
ts |
Minced fresh parsley leaves |
| 1 1/2 |
ts |
Minced fresh chives |
| 1 1/2 |
ts |
Minced fresh tarragon or 1/2 teaspoon |
|
|
; dried |
| 1 1/2 |
ts |
Minced fresh chervil or 1/2 teaspoon |
|
|
; dried |
INSTRUCTIONS
In a bowl combine the vinegar, the mustard, and salt and pepper to taste,
add the oil in a stream, whisking, and whisk the dressing until it is
emulsified. Stir in the parsley, the chives, the tarragon, and the chervil.
Makes about 2/3 cup.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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