| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Tarragon leaves |
| 5 |
oz |
Worcestershire sauce |
| 1 |
ts |
Tabasco sacue |
| 1 |
ts |
Freshly ground white pepper |
| 1 |
tb |
Salt |
| 2 |
|
Sprigs of parsley |
| 1 |
|
Medium onion, finely chopped |
| 1/2 |
c |
Red wine vinegar |
| 2 |
c |
Vegetable oil |
| 1 |
c |
Chicken consomme |
| 2 1/2 |
lb |
Mayonnaise |
INSTRUCTIONS
Place all ingredients except the oil, consomme, and mayonnaise in
a blender and mix at high speed. Empty into a bowl. Slowly mix
in the consomme and oil. When the mixture reaches the consistency
of a loose puree, add the mayonnaise a little at a time, beating
constantly with a wire whisk. Chill and serve.
Makes 2 quarts
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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