Hard-Boiled Egg Dressing with Tarragon And Cornichons

Hard-Boiled Egg Dressing with Tarragon And Cornichons Ingredients

1 Hard-boiled whole large egg;	; gherkins, available
1 Hard-boiled large egg yolk;	; at specialty foods
1 tb Dijon-style mustard	; shops and some
2 tb Tarragon vinegar	; supermarkets)
1/2 c Olive oil	2 tb Minced fresh tarragon
2 tb Chopped drained cornichons;

Instructions for Hard-Boiled Egg Dressing with Tarragon And Cornichons

In a bowl whisk together the mashed whole egg and yolk, the mustard, and the vinegar and add the oil in a stream, whisking until the dressing is emulsified. Stir in the cornichons, the tarragon, and salt and pepper to taste. The dressing keeps, covered and chilled, for several days. Serve the dressing with cold meat, poultry, or vegetables. Makes about 3/4 cup. Gourmet March 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: EggsCuisine: Uncategorized

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