Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Wine vinegar |
| 2 | Egg yolk; mashed |
| ½ teaspoon | Dry mustard |
| 2 teaspoons | Fresh chives; minced |
| 2 teaspoons | Fresh chervil; minced |
| ¾ cup | Extra-virgin olive oil |
| Salt; to taste | |
| Pepper; to taste |
Whisk together all ingredients until smooth and creamy.
NOTE: Egg yolk should be hard boiled The name for this dressing comes from its remarkable clinginess. Use it on a chopped-vegetable salad, or any other chunky salad where the dressing should be firmly attached to the ingredients to get the right proportions.
Yeild 1 cup.
Recipe by: Adapted from The Hay Day Cookbook Posted to MC-Recipe Digest by Lisa in VA <leigha@...> on Mar 15, 1998