Yield: 1 servings
|2 tablespoons||Wine vinegar|
|½ teaspoon||Dijon-style mustard|
|⅓ cup||Olive oil; or to taste, up to|
|1½ teaspoon||Minced fresh parsley leaves|
|1½ teaspoon||Minced fresh chives|
|1½ teaspoon||Minced fresh tarragon or 1/2 teaspoon|
|1½ teaspoon||Minced fresh chervil or 1/2 teaspoon|
In a bowl combine the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the parsley, the chives, the tarragon, and the chervil.
Makes about ⅔ cup.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.