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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe came from a steak house on south-shore Lake Tahoe. My girlfriend received a copy of the recipe before the stopped serving it. Ingredients:
3 egg yolks |
1/2 cup vegetable oil |
1 1/4 teaspoons lemon juice |
3/4 cup mayonnaise |
1/8 cup milk |
1 1/2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1 1/2 teaspoons sugar |
1 1/2 tablespoons fresh tarragon |
1 tablespoon onion, minced |
2 heads boston lettuce |
1/4 cup bay shrimp, chopped cooked shrimp |
Directions:
1. With hand mixer beat egg yolks for 5 minutes Or till fluffy and light in color.
2. At medium speed, stream in oil slowly, mixing for 2 more minutes.
3. At slow speed, add lemon juice, mayo, milk and vinegar. Blend for 2 minutes.
4. Add all other ingredients, blend for 5 minutes.
5. Chill overnight for best flavor.
6. Serve over Boston lettuce and top with bay shrimp.
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