Yield: 1 Servings
|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