Advertisement
Ingredients
1 cup whole milk
1 ½ tablespoons all-purpose flour
½ teaspoon Dijon mustard
Salt and freshly ground black pepper
1 large egg
¼ cup tarragon vinegar
1 tablespoon olive oil (not extra virgin)
1 tablespoon superfine sugar
2 tablespoons chopped fresh tarragon leaves
Nutritional analysis per serving
12 grams carbs; 70 milligrams cholesterol; 153 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 310 milligrams sodium; 6 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place 2 tablespoons milk in a small heavy-bottom saucepan. Whisk in flour, mustard and salt and pepper to taste. Gently whisk the remaining milk into this paste. In a separate bowl, beat egg, and then add vinegar. Pour into saucepan.
- Step 2
Place saucepan over medium-low heat, whisking constantly until mixture is thickened to the consistency of heavy cream, 1 to 2 minutes. (Do not allow mixture to boil, or it may separate.) Remove from heat and whisk in olive oil and sugar. Pour dressing into a bowl, and allow to cool, whisking occasionally. While mixture is still warm, stir in fresh tarragon.
- Step 3
Cool dressing to room temperature. Refrigerate until chilled, at least 30 minutes.
Private Notes