Author:
Hart Farrell Hedberg
Ingredients
- 1 teaspoon of shallots (chopped)
- 1 tablespoon of parsley
- 2 egg yolks
- 1 cup of olive oil
- 2 teaspoons of Dijon mustard
- 4 tablespoons of Chardonnay
- 2 tablespoons of sherry vinegar
- salt & pepper to taste
Directions
- Combine egg yolk, mustard, sherry vinegar and Chardonnay in blender. Slowly add oil until it is all incorporated, season to taste with salt and white pepper, then adjust the consistency to be that of buttermilk, by adding a little water if needed. Remove from blender and toss in parsley and shallots. Chill.
- *This dressing is perfect for fresh summer greens.