Salad Dressing For Turkey

Ingredients

• 1 cup whole milk
• 1 ½ tablespoons all-purpose flour
• ½ teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 1 large egg
• ¼ cup tarragon vinegar
• 1 tablespoon olive oil (not extra virgin)
• 1 tablespoon superfine sugar
• 2 tablespoons chopped fresh tarragon leaves

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    40 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 17 milligrams cholesterol; 17 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/2 cups

Preparation

1. Place 2 tablespoons milk in a small heavy-bottom saucepan. Whisk in flour, mustard and salt and pepper to taste. Gently whisk the remaining milk into this paste. In a separate bowl, beat egg, and then add vinegar. Pour into saucepan.
2. Place saucepan over medium-low heat, whisking constantly until mixture is thickened to the consistency of heavy cream, 1 to 2 minutes. (Do not allow mixture to boil, or it may separate.) Remove from heat and whisk in olive oil and sugar. Pour dressing into a bowl, and allow to cool, whisking occasionally. While mixture is still warm, stir in fresh tarragon.
3. Cool dressing to room temperature. Refrigerate until chilled, at least 30 minutes.