Creamy Tarragon Vinaigrette
|Dry white wine||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Shallots||2 Large, finely chopped|
|Dried tarragon||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Safflower oil||1 Cup (16 tbs)|
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.