This is easy to prepare, and delicious served with a fresh seafood salad, crab cakes, or poached salmon.
1 whole egg
2 egg yolks
1/3 cup prepared Dijon-style mustard
1/4 cup tarragon vinegar
1 teaspoon crumbled dried tarragon
salt and freshly ground black pepper, to taste
1 cup best-quality olive oil
1 cup corn oil, or other light vegetable oil
In a blender, or ing the bowl of a food processor fitted with a steel blade, combine the whole egg, egg yolks, mustard, vinegar and tarragon. Season to taste with salt and pepper, and process for 1 minute.
Measure out the oil, and with the motor running, dribble the oil into the processor, or blender in a slow, steady stream. The dressing will thicken as you process the oil. Shut off the motor, scrape down sides, taste and correct seasoning.
Transfer to a storage container, cover and refrigerate until ready to use.
Makes 3 cups dressing.