Home › Fish And Meat Sauces › Parsley (Finely chopped shallot finely)

Parsley (Finely chopped shallot finely)

finely chopped ½ shallot, finely chopped 14 teaspoon powdered tarragon or 1 tablespoon tarragon vinegar Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of icestir until thoroughly mixed, setting bowl in pan of icewater. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly. Keep in cool place until ready to serve, then add remaining ingredients.