Light green and cucumbery. Be careful not to overheat the egg whites. –The Londonderry Inn, South Londonderry, Vermont
Yield:
Makes 1 quartIngredients
6 egg whites
1 cup olive oil
1/4 cup cider vinegar
1/2 teaspoon salt
1 clove garlic
Dash of cayenne
1 teaspoon chervil
1/4 teaspoon white pepper
2 tablespoons chopped parsley
1 tablespoon fresh chives
1 teaspoon mustard powder
3 tablespoons sour cream
1 teaspoon chopped capers
1 cucumber, pureed in blender
Instructions
Whip egg whites until medium stiff (soft peaks), add oil and vinegar alternately, then add remaining ingredients. Mix for 2 minutes.
