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Creamy Tarragon Vinaigrette

Natural.Foodie's picture
  Dry white wine 1⁄2 Cup (8 tbs)
  White wine vinegar 1⁄2 Cup (8 tbs)
  Peppercorns 10
  Shallots 2 Large, finely chopped
  Dried tarragon 2 Tablespoon
  Egg yolk 1
  Dijon mustard 1 Teaspoon
  Salt 1⁄4 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.

Recipe Summary

Difficulty Level: 
Very Easy
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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