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Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
1-1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chill evaporated milk in freezer for 10 minutes.

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  • Combine vinegar and mustard in blender. Pour in chilled milk. With blender on, add oil in slow steady stream until well blended. Add tarragon, shallot, salt and pepper. Blend to combine. Refrigerate until serving time.

Nutrition Facts

52 calories; fat 5g; cholesterol 1mg; carbohydrates 1g; sodium 87mg.
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