Warm Mustard Vinaigrette

This can be made in advance; store in an airtight container in the refrigerator. Reheat before serving.

Yield:

Makes about 1/2 cup

Recipe from


Ingredients

1 tablespoon extra-virgin olive oil
1 shallot, minced
3 tablespoons sherry vinegar
2 teaspoons whole-grain mustard
2 tablespoons whipping cream
2 teaspoons chopped fresh tarragon
Sea salt to taste
Freshly ground pepper to taste

Preparation

1. Heat olive oil in a sauté pan over medium heat. Add shallot, and cook, stirring constantly, about 1 minute or until tender. Add vinegar, and reduce slightly, about 30 seconds. Remove pan from heat, and slowly whisk in mustard and cream until well blended. Stir in tarragon, and season with sea salt and pepper. Drizzle warm over poached eggs.

Note:

Sara Foster,

July 2010