Salad Dressing Repository - Creamy Tarragon Dijon Dressing
Yield: 2 cups
A thick, robust, creamy dressing that pairs exceptionally well with grilled lettuces and veggies.
Ingredients
- 1 whole egg
- 2 egg yolks
- 1/3 cup Dijon mustard
- 1/4 cup tarragon vinegar
- 1 tsp dried tarragon leaves
- 1/8 tsp fine seas salt
- 7-8 grinds freshly cracked black pepper
- 1 cup extra virgin olive oil
- 1 cup vegetable oil
Instructions
- In a blender or food processor add the egg, egg yolks, mustard, vinegar, tarragon, salt & pepper and spin for one minute.
- Slowly add the oils while the processor is spinning. The dressing will emulsify to the consistency of a mayonnaise.
Notes
- Remember, this dressing has fresh eggs, and so should be kept refrigerated. It will last a week or so in the fridge.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved