Ingredients
- 1 large pasteurized egg yolk required for this uncooked dressing
- 50 g tarragon mustard or Dijon mustard
- 1 ½ lemons juice only
1 ½ cloves garlic finely chopped- 3 anchovy fillets
- ½ tsp oil from the anchovy tin
- 8 drops hot pepper sauce
250 ml olive oil- 100 g Parmesan finely grated
- 100 ml vegetable stock cold; add only as needed to thin
- 1 tsp fresh tarragon chopped
salt to taste
Instructions
- Blend the pasteurized yolk, mustard, lemon juice, garlic, anchovies, anchovy oil and hot sauce until the anchovies are finely incorporated.
- With the machine running, add the olive oil slowly until emulsified. Alternatively whisk steadily while adding the oil in a thin stream.
- Mix in the Parmesan and chopped tarragon. Add cold stock a little at a time until the dressing has the consistency you want; all of it may not be needed.
- Taste before adding salt. Cover and refrigerate promptly at 40°F or colder, use within 4 days and keep chilled between uses.
Notes
Use a yolk labeled pasteurized, or a pasteurized yolk product measured according to its label. Do not substitute an ordinary raw yolk.
Contains egg, dairy and fish.
One batch uses 250 ml olive oil; finished volume depends on the stock added.
