Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
¼ cup | Olive or vegetable oil |
¼ cup | Whipping cream |
1 tablespoon | Red wine vinegar |
1 tablespoon | Finely chopped parsley |
1 \N | Clove garlic, minced |
½ teaspoon | Dried tarragon, crushed |
¼ teaspoon | Pepper |
Whisk together all ingredients; refrigerate until shortly before serving. Serve cool.
Makes about ½ cup.
From an article by Miriam Morgan in The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg