Shelly's Recipe

* Simple Vinaigrette - Cooper's Hawk

Category: Salad Dressing

- 2 Organic Egg Yolks
- 1 small Shallot, Peeled, rough chopped
- 1 medium pc Fresh Turmeric, peeled, rough chopped
- 3 Whole Garlic Cloves, germs removed inside
- 2 Anchovies
- 1 tsp Kosher Salt, Morton Brand
- 2 TBL Dijon Mustard
- 3 TBL Red Wine Vinegar
- 3 TBL Sherry Vinegar
- 3 TBL Lemon Juice, Fresh Squeezed
- ½ tsp Black Pepper, Fresh Ground
- 1 TBL Water
- ¾ Cup Great EVO
- ½ Cup Grapeseed Oil
- 1-(3/4oz) Pkg. Tarragon, Stems Removed (Can also use Basil, Chives, etc)
- 1 TBL Whole Grain Mustard

1. Add Egg Yolks through water in a tall container. (I use a tall tumbler with a screw on lid so it’s easy to store in the fridge.) With a stick blender, pulse the mixture a few times until all ingredients begin mixing. Begin adding the oils in a slow steady stream until the mixture is smooth and all oil is in.
2. Add Tarragon and pulse until the herbs are in small pieces.
3. Mix whole grain mustard in by hand so the mustard seeds don’t get broken by the mixer.
4. This finished product is fairly acidic. Add a bit more oil if you want. The ratio is 9 TBL acid to 20 TBL of oil but I like it more acidic.

Also good as a marinade or to brush on fish when grilling.