Tarragon Salad Dressing


Photo: flickr user norwichnuts
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Ingredients

3/4 cup chicken broth
1/4 cup tarragon wine vinegar
1 sm. onion, coarsely chopped (ΒΌ c.)
3 sprigs parsley
1 ounce pasterized eggs
1 clove garlic
2 teaspoons Dijon style mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

1
Combine broth, vinegar, onion, parsley, eggs, garlic, mustard, salt and pepper in blender. Cover. Whirl until smooth and creamy. Refrigerate until serving. Each tablespoon equals 8 calories.

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Comments

Curt's picture
Curt
September 20, 2010

Raw eggs need to be replaced with pasterized eggs. Uncooked eggs cannot be used in cold preparations.

Joselito Diel Yap's picture
Joselito Diel Yap
November 2, 2010

im gonna try this dressing

Yield:

36.0 servings

Added:

Monday, November 30, 2009 - 11:45pm

Creator:

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