Serving
(click to enlarge)

 Mimosa Dressing
Euro/American
Serves:
Effort:
Sched:
DoAhead:		 (Note)
easy
1/2 hrs
Yes
A simple to make spring dressing particularly good with fresh Asparagus or as a dip with lightly steamed vegetables or even crackers. Great for canapés too. Proportions are touchy so know what you're doing if you make changes.





2
2
1
1
1/2
3
1/4
T
T
T
T
T
t 		Eggs
Parsley
Herb Mix fresh (2)
Lemon Juice
Vinegar, Sherry (3)
Olive Oil ExtV.
Salt
    PREP
  1. Hard boil the EGGS - don't overboil. Chill, peel and separate yolks from whites.
  2. Chop Egg Yolks very fine (separate from the whites or they'll smear).
  3. Chop together very fine the Egg Whites, PARSLEY, HERB MIX, LEMON JUICE, SHERRY VINEGAR, OLIVE OIL and 1/4 t SALT. A Mini-prep food processor is perfect for this.
  4. Stir Egg Yolks into the mix. Check salt to taste and add a dash of water if needed for consistency.
  5. Spoon over Asparagus or whatever else you have in mind or use as a dip.
NOTES:
  1. This quantity is enough for about 2 pounds of Asparagus.
  2. Herb Mix: Suggested is a mix of three herbs comon in France - Chives, Tarragon and Chervil, but who the heck has chervil around here? Maybe substitute some feathers from a bulb of fennel or some Basil. Don't go too heavy on Tarragon if you use it.
  3. Sherry Vinegar "the king of vinegars" is very strong (up to 8% vs. 5%, so if you use regular wine or malt vinegar use a bit more.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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