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Creamy salad dressing invented in 1920s at the Palace Hotel in San Francisco.
Ingredients:
3 tablespoons tarragon vinegar2 egg yolks
3 cloves minced garlic
2 minced anchovy filets
1 tablespoon fresh minced tarragon
½ cup fresh minced parsley
1½ teaspoon lemon juice
2 finely minced green onions
2 tablespoons finely chopped white onion
1 tablespoon chopped chives
2¾ cups olive oil
salt & pepper to taste
Directions
Combine vinegar, egg yolks, garlic, anchovy filets, tarragon, parsley, lemon juice, onions, and chives. Beat until very fine or use blender. After well mixed, slowly add olive oil until sauce begins to thicken. Add salt and pepper to taste.
Servings: Makes three to four cups.
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