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Tarragon Salad Dressing


12 oz Tarragon leaves
5 oz Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon Freshly ground white pepper
1 tablespoon Salt
2 Sprigs of parsley
1 Medium onion, finely chopped
1/2 c Red wine vinegar
2 c Vegetable oil
1 c Chicken consomme
2 1/2 lb Mayonnaise

Place all ingredients except the oil, consomme, and mayonnaise in a blender and mix at high speed. Empty into a bowl. Slowly mix in the consomme and oil. When the mixture reaches the consistency of a loose puree, add the mayonnaise a little at a time, beating constantly with a wire whisk. Chill and serve.

Makes 2 quarts




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.