FLUFFY CITRUS DRESSING
"Perfect for all kinds of summer fruit salads. The tarragon gives it just a tiny punch that keeps it from being too sweet."
1 egg
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
2 teaspoons minced fresh tarragon (or 1 teaspoon dried)
1 cup heavy (whipping) cream
Whisk the egg in a medium saucepan. Add the sugar, lemon juice, citrus zests, and tarragon. Cook over low heat, stirring constantly until thick, about 5 minutes. Cool completely.
Whip the cream until stiff and fold into the chilled dressing.
Makes about 2 cups
Newspaper recipe clipping: Yvette C. Rowe of Miami, Miami Herald, June, 1982
"Perfect for all kinds of summer fruit salads. The tarragon gives it just a tiny punch that keeps it from being too sweet."
1 egg
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
2 teaspoons minced fresh tarragon (or 1 teaspoon dried)
1 cup heavy (whipping) cream
Whisk the egg in a medium saucepan. Add the sugar, lemon juice, citrus zests, and tarragon. Cook over low heat, stirring constantly until thick, about 5 minutes. Cool completely.
Whip the cream until stiff and fold into the chilled dressing.
Makes about 2 cups
Newspaper recipe clipping: Yvette C. Rowe of Miami, Miami Herald, June, 1982
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