Tuesday, May 18, 2010
Carrots With Hard Boiled Egg Dressing-Gourmet April 1973
Are you sick of the Gourmet recipes yet? Danny said he is, but I think he's just being contrary-he really liked the carrots. They went fast-always a good sign.
You Will Need:
2 bunches of carrots (I used about 6 medium sized carrots) cut into matchsticks
4 hard boiled egg yolks
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/2 cup creme fraiche
Salt and pepper
Blanch the carrots for 5 minutes. Drain and run under cold water to refresh. Drain again and dry. Chill.
When carrots are cold, make the dressing by combining egg yolks with mustard by mashing them with a fork. Add the vinegar and creme fraiche and seasonings. You may need more vinegar if it is too thick. Serve well chilled.