Tarragon Salad Dressing
By: Curt
Published: Monday, November 30, 2009 - 11:45pm

Ingredients




3/4 cup chicken broth
1/4 cup tarragon wine vinegar
1 sm. onion, coarsely chopped (¼ 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




 

Permalink CurtSeptember 20, 2010  

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





 

Permalink Joselito Diel YapNovember 2, 2010  

im gonna try this dressing
 








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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.

Comments:
Curt

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

im gonna try this dressing