 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
So, so delicious. Original recipe from the Junior League's California SOL Food cookbook. Ingredients:
2/3 cup extra virgin olive oil |
1/2 cup cream |
1 egg, beaten (or pasteurized egg substitute) |
5 teaspoons white wine vinegar |
2 teaspoons garlic, minced |
2 teaspoons sea salt |
1 teaspoon white pepper, freshly ground |
1 teaspoon dijon mustard |
1/2 teaspoon dry mustard |
1/8 teaspoon sugar (optional) |
1 hard-boiled egg, minced |
2 tablespoons black olives, chopped |
1 tablespoon chives, chopped |
1 tablespoon fresh parsley, chopped |
1 tablespoon capers, minced, drained |
Directions:
1. Combine the olive oil, cream, egg, vinegar, garlic, salt, pepper, Dijon, dry mustard, and sugar in a jar with a tight fitting lid.
2. Shake to mix.
3. Add: hard cooked egg, olives, chives, parsley and capers and shake again.
4. Store leftovers in refrigerator.
|
|