Hard Boiled Egg Dressing With Tarragon And Cornichons Recipes

HARD-BOILED EGG DRESSING WITH TARRAGON AND CORNICHONS

Hard-Boiled Egg Dressing with Tarragon and Cornichons image

Can be prepared in 45 minutes or less.

Yield Makes about 3/4 cup

Number Of Ingredients 7

Ingredients

1 hard-boiled whole large egg, mashed well
1 hard-boiled large egg yolk, mashed well
1 tablespoon Dijon-style mustard
2 tablespoons tarragon vinegar
1/2 cup olive oil
2 tablespoons chopped drained cornichons (French sour gherkins, available at specialty foods shops and some supermarkets)
2 tablespoons minced fresh tarragon

Steps:

In a bowl whisk together the mashed whole egg and yolk, the mustard, and the vinegar and add the oil in a stream, whisking until the dressing is emulsified. Stir in the cornichons, the tarragon, and salt and pepper to taste. The dressing keeps, covered and chilled, for several days. Serve the dressing with cold meat, poultry, or vegetables.

GRIBICHE (HARD-BOILED EGG) DRESSING

Gribiche (Hard-Boiled Egg) Dressing image

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

Provided by Chris Morocco

Categories Bon Appétit Egg Pickles Herb Capers Condiment

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cornichons, chopped
1/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped drained capers
1 tablespoon whole grain mustard
Kosher salt, freshly ground pepper
3 Hard-Boiled Eggs, coarsely chopped
2 tablespoons chopped herbs (such as tarragon and parsley)

Steps:

Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
Do Ahead
Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

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