Creamy Tarragon Vinaigrette Recipe
Ingredients
| Dry white wine | 1/2 Cup (16 tbs) | |
| White wine vinegar | 1/2 Cup (16 tbs) | |
| Peppercorns | 10 | |
| Shallots | 2 Large, finely chopped | |
| Dried tarragon | 2 Tablespoon | |
| 1 hard-cooked egg yolk, at room temperature | ||
| Dijon Mustard | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/8 teaspoon freshly ground white pepper | ||
| Safflower oil | 1 Cup (16 tbs) | |
Directions
1. In a small, nonreactive saucepan, combine the wine, vinegar, peppercorns, shallots and tarragon. Boil until the liquid is reduced to 1/3 cup, about 10 minutes. Strain through several layers of dampened cheesecloth and set aside to cool to lukewarm.
2. In a large bowl, mash the egg yolk with a fork. Mash in the mustard, salt and white pepper and 2 tablespoons of the wine reduction.
3. Start whisking in the oil in a very thin stream; after about one-third of the oil has been added and the mixture starts to thicken, add 2 more tablespoons of the reduction. Whisk in another third of the oil, then add the remaining reduction. Whisk in the remaining oil.
2. In a large bowl, mash the egg yolk with a fork. Mash in the mustard, salt and white pepper and 2 tablespoons of the wine reduction.
3. Start whisking in the oil in a very thin stream; after about one-third of the oil has been added and the mixture starts to thicken, add 2 more tablespoons of the reduction. Whisk in another third of the oil, then add the remaining reduction. Whisk in the remaining oil.
Chef
