Salad Dressing For Turkey
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:1½ cups
- 1cup whole milk
- 1½tablespoons all-purpose flour
- ½teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 1large egg
- ¼cup tarragon vinegar
- 1tablespoon olive oil (not extra virgin)
- 1tablespoon superfine sugar
- 2tablespoons chopped fresh tarragon leaves
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
153 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 6 grams protein; 310 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place 2 tablespoons milk in a small heavy-bottom saucepan. Whisk in flour, mustard and salt and pepper to taste. Gently whisk the remaining milk into this paste. In a separate bowl, beat egg, and then add vinegar. Pour into saucepan.
- Step 2
Place saucepan over medium-low heat, whisking constantly until mixture is thickened to the consistency of heavy cream, 1 to 2 minutes. (Do not allow mixture to boil, or it may separate.) Remove from heat and whisk in olive oil and sugar. Pour dressing into a bowl, and allow to cool, whisking occasionally. While mixture is still warm, stir in fresh tarragon.
- Step 3
Cool dressing to room temperature. Refrigerate until chilled, at least 30 minutes.
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