Hard Boiled Egg Dressing With Tarragon And Cornichons Recipes

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HARD-BOILED EGG DRESSING



Hard-Boiled Egg Dressing image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

2 tablespoons chopped shallots
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons anchovy paste
1 hard-boiled egg
1 hard-boiled egg yolk
1/2 cup olive oil
Kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper.

Steps:

  • Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

HARD-BOILED EGG DRESSING WITH TARRAGON AND CORNICHONS



Hard-Boiled Egg Dressing with Tarragon and Cornichons image

Can be prepared in 45 minutes or less.

Yield Makes about 3/4 cup

Number Of Ingredients 7

1 hard-boiled whole large egg, mashed well
1 hard-boiled large egg yolk, mashed well
1 tablespoon Dijon-style mustard
2 tablespoons tarragon vinegar
1/2 cup olive oil
2 tablespoons chopped drained cornichons (French sour gherkins, available at specialty foods shops and some supermarkets)
2 tablespoons minced fresh tarragon

Steps:

  • 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. Stir in the cornichons, the tarragon, and salt and pepper to taste. The dressing keeps, covered and chilled, for several days. Serve the dressing with cold meat, poultry, or vegetables.

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HARD-BOILED EGG DRESSING WITH TARRAGON AND CORNICHONS
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. Stir in the cornichons, the tarragon, and salt and pepper to taste. The dressing keeps, covered and chilled, for several days. Serve the dressing with cold meat, poultry, or vegetables.
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