Creamy serrano dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dijon-style mustard |
| ¼ | teaspoon | Dried tarragon |
| 1 | each | Clove Garlic, pressed |
| ¼ | teaspoon | Sugar |
| 1-2 Fresh serrano chilis OR jalapenos OR green chiltepines, | ||
| Seeded and finely chopped | ||
| Salt and freshly ground black pepper to taste | ||
| 1 | large | Egg yolk |
| 20-25 Fresh parsley sprigs | ||
| 3 | tablespoons | Fresh lime juice |
| ½ | cup | Olive oil |
Directions
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