Creamy Tarragon-Mustard Dressing

Preparation info
  • About

    3 cups

    • Difficulty

      Easy

Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

This light, savory dressing calls for raw eggs, so be sure to use very fresh, well refrigerated ones.

Ingredients

  • 1 whole egg
  • 2 egg yolks
  • cup tarragon mustard or Dijon mustard

Method

  1. In a blender or a food processor, combine the whole egg, egg yolks, mustard, vinegar, and tarragon. Season with salt and pepper and process for 1 minute.
  2. Measure out the oil and with the motor still running, dribble the oil into the processor or blender in a slow steady stream. Shut off the motor, scrape down the sides, taste, and correct the seasoning.
  3. <