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Spanish Dressing    Veg  CD  ACC  Spanish    10mins

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2 Hard Boiled Eggs

1 Raw Egg Yolk

8 tbsp Olive Oil

4 tbsp Wine Vinegar

1 teasp Mustard

Salt & Pepper

2 tbsp Fresh Tarragon, chopped

1 tbsp Fresh Parsley, chopped




1. Cut the eggs in half, remove the yolks and press them through a sieve.


2. Mix the sieved yolks with the raw egg yolk, olive oil, wine vinegar and dry mustard. Season with salt and pepper.


3. Finely chop the egg whites and add to the yolk mixture together with the capers, tarragon, and parsley.


4. Refrigerate until ready to serve serving.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


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Main equipment required to make this recipe


Chopping Knife

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Wooden or Plastic Spoon

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