Tarragon and Thyme Salad Dressing

ellie_'s Note:

Simple-to-make salad dressing uses garden fresh tarragon and thyme. Recipe source: Bon Appetit (July, 1982).

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 4 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 4 teaspoons red wine vinegar
• egg substitute , to equal one egg yolk
• 2 teaspoons fresh tarragon, chopped or ¾ teaspoon dried tarragon
• 2 teaspoons fresh thyme, chopped or ¾ dried thyme
• 1 ½ teaspoons pepper
• salt (optional)
• 1 cup oil

Directions:

1. Combine 2 tablespoons lemon juice with next 7 ingredients (mustard- salt) in blender.
2. Blend until thick (2 minutes).
3. Gradually add in oil, blending an additional minute.
4. Add remaining lemon juice (2 tablespoons) and blend again to combine.
5. Store in covered jar or contained in refrigerator until ready to use.

Reviews

[HeatherFeather]

Very good dressing. I enjoyed the flavor combo of the two herbs in this - very fresh and flavorful. I tried the updated version of this recipe, and the new oil amount worked out fine. I used egg substitute in place of real egg as I was serving to a child as well - this worked out just fine.

[Kimke]

This was wonderful tasting although I had to underrate because we felt it only need 1 cup of oil. The recipe did not specify what type of oil, we used olive. I actually made it twice but the first time it just seemed that there was way too much oil. I used that batch as a marinade for some chicken (great) and redid the dressing with only 1 cup oil. We used fresh herbs from the garden and did add 2 cloves of garlic, minced. (Editor's Note: This recipe was updated due to this review)