| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads |
5 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks |
| 4 |
c |
Olive oil |
| 1 |
tb |
Paprika |
| 1 |
tb |
Crushed black pepper |
| 1 1/2 |
tb |
Salt |
| 1 |
tb |
Fresh purred garlic |
| 1/2 |
c |
Honey |
| 3/4 |
c |
Tarragon |
| 3/4 |
c |
Red wine vinegar |
INSTRUCTIONS
In a large bowl, beat the egg yolks. Slowly add the oil while whisking to
make a basic mayonnaise. It will work only if you add the oil very, very
slowly at first. You can also use a food processor to make this dressing,
but again, you must add the oil ever so slowly to get the desired
consistency. Once the mayonnaise is made, add all the ingredients except
the vinegars. Make sure the the dressing is well mixed and ingredients are
evenly distributed throughout. Slowly stir in the tarragon vinegar and then
the red wine vinegar, making sure that they are evenly blended. This
dressing must be stored in the fridge or it will spoil. Yield 5 cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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