Sunday, July 26, 2009

Tarragon Vinagrette

2 Tablespoons Tarragon Vinegar
1 Teaspoon Dijon Mustard
A grind of salt
1/4 cup virgin olive oil
1/4 cup sour cream
2 Tablespoons freshly chopped tarragon (the dry spice shelf stuff works fine in a pinch)
A grind of pepper

  1. Stir together vinegar and mustard.
  2. Season with a grind of sea salt.
  3. Pour in olive oil in slow steady stream, whisking while you work!
  4. When emulsified, stir in sour cream. If needed, use an immersion blender to emulsify.
  5. Add chopped fresh tarragon.
  6. Season with a grind of pepper.
  7. Enjoy!

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