| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Formatted- |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Wine vinegar |
| 2 |
|
Egg yolk; mashed |
| 1/2 |
ts |
Dry mustard |
| 2 |
ts |
Fresh chives; minced |
| 2 |
ts |
Fresh chervil; minced |
| 3/4 |
c |
Extra-virgin olive oil |
|
|
Salt; to taste |
|
|
Pepper; to taste |
INSTRUCTIONS
Whisk together all ingredients until smooth and creamy.
NOTE: Egg yolk should be hard boiled
The name for this dressing comes from its remarkable clinginess. Use it on
a chopped-vegetable salad, or any other chunky salad where the dressing
should be firmly attached to the ingredients to get the right proportions.
Yeild 1 cup.
Recipe by: Adapted from The Hay Day Cookbook
Posted to MC-Recipe Digest by Lisa in VA <leigha@mnsinc.com> on Mar 15,
1998
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