Culinary Insitute of New Orleans

Herb Saint Vinaigrette
Serves 16 (2 ounce portions)

1 bunch Green Onion
3 tsp. Creole Mustard
2 tsp. Honey
3 tbsp. Parsley (chopped)
2-3 cloves Garlic
1/2 cup Red Wine Vinegar
1/2 cup Anchovies (pureed)
1/4 cup Herb Saint Liquor
2 Egg Yolks
2 Shallots
1 qt. Oil
Salt & Pepper to taste

In blender, place egg yolks with all ingredients except the oil. After blending, slowly drizzle the oil to meet consistency desired. Salt and pepper to taste.