2 ts Wine vinegar
2 Egg yolk; mashed
1/2 ts Dry mustard
2 ts Fresh chives; minced
2 ts Fresh chervil; minced
3/4 c Extra-virgin olive oil
Salt; to taste
Pepper; to taste
Whisk together all ingredients until smooth and creamy.
NOTE: Egg yolk should be hard boiled
The name for this dressing comes from its remarkable clinginess. Use it on
a chopped-vegetable salad, or any other chunky salad where the dressing
should be firmly attached to the ingredients to get the right proportions.
Yeild 1 cup.
Recipe by: Adapted from The Hay Day Cookbook
Posted to MC-Recipe Digest by Lisa in VA
on Mar 15,