Yield: 1 servings
Measure | Ingredient |
---|---|
1 teaspoon | Dijon-style mustard |
¼ teaspoon | Dried tarragon |
1 each | Clove Garlic, pressed |
¼ teaspoon | Sugar |
\N \N | 1-2 Fresh serrano chilis OR jalapenos OR green chiltepines, |
\N \N | Seeded and finely chopped |
\N \N | Salt and freshly ground black pepper to taste |
1 large | Egg yolk |
\N \N | 20-25 Fresh parsley sprigs |
3 tablespoons | Fresh lime juice |
½ cup | Olive oil |
In a blender, combine mustard, tarragon, garlic, sugar, chilis, salt and pepper. Process. Blend in egg yolk, parsley and lime juice. Add oil very slowly. Store any leftover dressing in the refrigerator.
Yield: ¾ cup Nutrients Per Serving: Calories 136, Protein 0.7g, Carbohydrates 2g, Total Fat 14.2g, Saturated Fat 2.1g, 94% of Calories, Cholesterol 26.6mg, Fiber 0g, Sodium 83.6mg. Exchanges: Vegetable 0.3, Meat ⅒, Fat 2⅘. SOURCE:*Modern Maturity Magazine, January/February 1995 POSTED BY: Jim Bodle 2/95 Submitted By JIM BODLE On 02-09-95