1/4 cup Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon sea salt
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh tarragon
In a small bowl, whisk together the mustard, sherry vinegar, and salt. Gradually whisk in the olive oil to make an emulsion, then whisk in the tarragon.
From Casual Cooking by Michael Chiarello
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