Prep 5 mins
Cook 0 mins
Simple-to-make salad dressing uses garden fresh tarragon and thyme. Recipe source: Bon Appetit (July, 1982).
- 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 3⁄4 teaspoon dried tarragon
- 2 teaspoons fresh thyme, chopped or 3⁄4 dried thyme
- 1 1⁄2 teaspoons pepper
- salt (optional)
- 1 cup oil
- Combine 2 tablespoons lemon juice with next 7 ingredients (mustard- salt) in blender.
- Blend until thick (2 minutes).
- Gradually add in oil, blending an additional minute.
- Add remaining lemon juice (2 tablespoons) and blend again to combine.
- Store in covered jar or contained in refrigerator until ready to use.
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.
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)