Hard-Boiled Egg Dressing with Tarragon and Cornichons

1. 1

   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.

2. 2

   Stir in the cornichons, the tarragon, and salt and pepper to taste.

3. 3

   The dressing keeps, covered and chilled, for several days.

4. 4

   Serve the dressing with cold meat, poultry, or vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.