Vinaigrette dressing #3
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | teaspoons | Salt |
| 2 | teaspoons | Ground black pepper |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Dijon mustard |
| 1 | tablespoon | Lemon juice |
| ⅓ | cup | Tarragon vinegar |
| ¼ | cup | Olive oil |
| 1¾ | cup | Vegetable oil |
| 1 | Clove garlic; bruised | |
| 1 | Hard-boiled egg; separately rub white and yellow through sieve (optional) | |
| Capers (optional) | ||
Directions
In a bowl, mix salt, pepper, dry and Dijon mustards, lemon juice, vinegar and stir well. Slowly add oils and beat until creamy consistency. Add garlic. After tossing salad, dust with eggs. You may add capers to dressing. Yield: 3 bottles.
JUDY BURROW (MRS. LARRY)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .