Yield: 1 Servings
|½ cup||Sour cream|
|6 tablespoons||Dijon mustard|
|1 \N||Egg yolk|
|1 \N||Whole egg|
|2½ cup||Salad oil|
|1 teaspoon||Minced garlic|
|½ cup||Red wine vinegar|
|½ teaspoon||Worcestershire Sauce|
|\N \N||Salt and pepper to taste|
The Mansion at Turtle Creek in Dallas In processor mix sour cream, mustard and eggs. Add oil in a thin stream.
Add vinegar, Worcestershire Sauce, salt and pepper. Mix well. It should be very thick. Chill.
Posted to EAT-L Digest 28 Aug 96 From: terry pogue <tpogue@...> Date: Wed, 28 Aug 1996 23:43:32 +0100