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Post by ellise on Jul 13, 2005 1:40:11 GMT 10
2 Tbsps tarragon vinegar 2 cloves garlic 1 large egg yolk 2 Tbsps freshly squeezed lemon juice 2 anchovy fillets 1 tsp chopped fresh tarragon 1 Tbsp fresh flat-leaf parsley 2 green onions, minced 1 1/2 cups extra-virgin olive oil 1/4 cup sour cream Salt and freshly ground pepper
Combine in a food processor or blender the vinegar, garlic, egg yolk, lemon juice, anchovies, herbs and green onions. Run the processor and drizzle the olive oil through the feed tube. Transfer the sauce to a bowl. Fold in the sour cream and season with salt and pepper. Refrigerate until ready to use. Makes 2 cups.
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