2 egg yolks
1 tb. apple cider vinegar
1/2 tsp. salt
1/2 tsp. fresh, chopped basil
1/2 tsp. fresh, chopped lemon balm
2 tbs. fresh, chopped chives
1 tsp. fresh, chopped parsley
1/4 tsp. fresh, chopped tarragon
1/2 tsp. fresh, chopped rosemary
1 tsp. horseradish mustard
1 1/2 cups olive oil
Put egg yolks, vinegar, horseradish mustard, salt and chopped herbs in a bowl and beat until well blended. Add oil, one teaspoon at a time, beating vigorously after each addition until all the oil has been used. ( If dressing should separate beat in thoroughly 1 tb. mayonnaise. )
Cover and store in refrigerator until you're ready to use it.
1 tb. apple cider vinegar
1/2 tsp. salt
1/2 tsp. fresh, chopped basil
1/2 tsp. fresh, chopped lemon balm
2 tbs. fresh, chopped chives
1 tsp. fresh, chopped parsley
1/4 tsp. fresh, chopped tarragon
1/2 tsp. fresh, chopped rosemary
1 tsp. horseradish mustard
1 1/2 cups olive oil
Put egg yolks, vinegar, horseradish mustard, salt and chopped herbs in a bowl and beat until well blended. Add oil, one teaspoon at a time, beating vigorously after each addition until all the oil has been used. ( If dressing should separate beat in thoroughly 1 tb. mayonnaise. )
Cover and store in refrigerator until you're ready to use it.
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