Hard-boiled egg dressing with tarragon and cornichons

Yield: 1 servings

Measure Ingredient
1 \N Hard-boiled whole large egg; mashed well
1 \N Hard-boiled large egg yolk; mashed well
1 tablespoon Dijon-style mustard
2 tablespoons Tarragon vinegar
½ cup Olive oil
2 tablespoons Chopped drained cornichons; (French sour
\N \N ; gherkins, available
\N \N ; at specialty foods
\N \N ; shops and some
\N \N ; supermarkets)
2 tablespoons Minced fresh tarragon

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 ¾ cup.

Gourmet March 1991

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Converted by MM_Buster v2.0l.

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