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Old 11-19-2012, 02:01 PM   #1
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World's Best Vinaigrette

This is what my family craves. I make other dressings, but they always 'ask' for this again & again.

VINAIGRETTE

1/2 tsp. Dry Mustard
1/4 tsp. Sugar
1/2 tsp. Black Pepper
1 tsp. White Pepper
1 tsp. Salt
Fresh Lemon Juice, 1/2 lemon
1 Clove Garlic, Pressed or Minced
5 Tblsp. Tarragon Vinegar
1/2 cup Vegetable Oil
2 Tbslp. Olive Oil
1 Egg, lightly beaten
1/2 cup Cream

Place ALL ingredients in bowl (or jar) and whisk (or shake) well to combine.
Spread on greens. eat. smile
This dressing will store for several weeks in the refrigerator.

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Old 11-19-2012, 02:30 PM   #2
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I think the cream would, technically, take it out of being called a "vinaigrette." Looks a lot like Green Goddess dressing....

I personally cant abide tarragon but another herb-infused vinegar could work.
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Old 11-19-2012, 03:21 PM   #3
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This sounds lovely Chef, thank you
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Old 11-19-2012, 04:36 PM   #4
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This sounds lovely Chef, thank you
Thanks Kylie. It's not green goddess. Make it just like the recipe, it's the greatest.
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Old 11-19-2012, 06:47 PM   #5
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Thanks Kylie. It's not green goddess. Make it just like the recipe, it's the greatest.
Can you get pasteurized eggs where you are?

I still have chives in my garden and was thinking of trying this with chives and shallots rather than the tarragon.
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Old 11-19-2012, 06:57 PM   #6
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Can you get pasteurized eggs where you are?

I still have chives in my garden and was thinking of trying this with chives and shallots rather than the tarragon.
Hi jennyema, I have never looked for pasteurized eggs in the market. I know there is a pretty simple recipe for pasteurizing them yourself but I don't know how to do it. Go to Melindalee.com and look for it in there (techniques or there is a how-to section). I believe it is basically simply 'just barely' boiling them.
I'm sure you can adapt the recipe to your tastes, then let me know so I can try it too

ps. can you believe I am still getting cherry tomatoes on my vines in November?
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Old 11-30-2012, 03:13 AM   #7
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Chef, do you make your tarragon vinegar or buy it?
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Old 11-30-2012, 11:23 AM   #8
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Chef, do you make your tarragon vinegar or buy it?
Kylie, I buy my tarragon vinegar in a wine size bottle. I found a place that sells it for around $6.
I used to pay that much for a small bottle
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Old 11-30-2012, 02:55 PM   #9
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Thanks Chef..I will have a look at the shops

Pleased to hear you now get it in a bigger bottle at the same price..bargain
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Old 11-30-2012, 06:22 PM   #10
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Thanks Chef..I will have a look at the shops

Pleased to hear you now get it in a bigger bottle at the same price..bargain
ya, otherwise, It shouldn't be hard to unfuse your own vinegar with fresh tarrgon though. Not sure what kind of vinegar, cider maybe? I kind of like the idea of making my own, thanks
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World's Best Vinaigrette This is what my family craves. I make other dressings, but they always 'ask' for this again & again. [FONT="Century Gothic"][SIZE="4"][COLOR="Purple"]VINAIGRETTE[/COLOR][/SIZE][/FONT] 1/2 tsp. Dry Mustard 1/4 tsp. Sugar 1/2 tsp. Black Pepper 1 tsp. White Pepper 1 tsp. Salt Fresh Lemon Juice, 1/2 lemon 1 Clove Garlic, Pressed or Minced 5 Tblsp. Tarragon Vinegar 1/2 cup Vegetable Oil 2 Tbslp. Olive Oil 1 Egg, lightly beaten 1/2 cup Cream Place ALL ingredients in bowl (or jar) and whisk (or shake) well to combine. Spread on greens. eat. smile :yum: This dressing will store for several weeks in the refrigerator. 3 stars 1 reviews
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