A classic French vinaigrette. The first time I tasted a true French vinaigrette was during the early 80's in Toronto at a teeny tiny bistro called Jacques Omelettes in Yorkville. A hidden gem.
I love this vinaigrette with a salad of butter lettuce, thinly sliced pears and toasted walnuts.
Ingredients:
1/2 Cup good quality extra-virgin olive oil
2 Tablespoons of good quality apple cider vinegar, or tarragon wine vinegar
1 Egg yolk, *save the egg white for a macaroon recipe
1 Teaspoon honey
1 teaspoon Dijon mustard
¾ Teaspoon sea salt
Freshly ground pepper to taste
3 Tablespoons of fresh chopped French Tarragon
Method:
Whisk the olive oil, vinegar, egg, honey, Dijon, sea salt and pepper together in a stainless steel mixing bowl until emulsified, about 2 minutes, it should become thickened.
Some people use a blender but I prefer the old fashioned way by hand. So French!
Add the tarragon and mix thoroughly.
Pour into a glass jar and cover and refrigerate until ready to use. This vinaigrette will keep for a week in the fridge.
French Tarragon or Russian Tarragon?
French tarragon has a sweeter and more of an anise taste, which I love. So I prefer the French over the Russian which can be bitter.
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