Hard Boiled Egg Dressing With Tarragon And Cornichons Recipes
HARD-BOILED EGG DRESSING WITH TARRAGON AND CORNICHONS
Can be prepared in 45 minutes or less.
Yield Makes about 3/4 cup
Number Of Ingredients 7
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
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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- Place the eggs in a pot and cover them by at least 1 inch with water. Bring to a boil and immediately reduce the heat to a simmer. Simmer for 10 minutes. (If making this at high altitude higher than 5000 feet, simmer for 12 minutes.) Soak in ice water to cool.
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