Vinaigrette dressing #3

Yield: 12 Servings

Measure 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 \N Clove garlic; bruised
1 \N Hard-boiled egg; separately rub white and yellow through sieve (optional)
\N \N Capers (optional)

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.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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