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Credit: Susan Spicer, Chef/Owner, Bayona, New Orleans
The National Culinary Review, March 2010
1 shallot, finely diced
2 T. Dijon mustard
2 T. red wine vinegar
Juice of 1 lemon
2 T. sour cream or crème fraîche
1 cup olive oil
1 t. walnut or hazelnut oil, optional
1 T. fresh tarragon or chervil, chopped
Salt and ground black pepper, to taste
Method: In small bowl, whisk together shallot, mustard, vinegar, lemon juice and cream. Whisk in oils and herbs; season to taste with salt and pepper.
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