Salad Dressing For Turkey

• 1 cup whole milk
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 1 large egg
• 1/4 cup tarragon vinegar
• 1 tablespoon olive oil (not extra virgin)
• 1 tablespoon superfine sugar
• 2 tablespoons chopped fresh tarragon leaves

1. Place 2 tablespoons milk in a small heavy-bottom saucepan.
2. Whisk in flour, mustard and salt and pepper to taste.
3. Gently whisk the remaining milk into this paste.
4. In a separate bowl, beat egg, and then add vinegar.
5. Pour into saucepan.
6. Place saucepan over medium-low heat, whisking constantly until mixture is thickened to the consistency of heavy cream, 1 to 2 minutes.
7. (Do not allow mixture to boil, or it may separate.)
8. Remove from heat and whisk in olive oil and sugar.
9. Pour dressing into a bowl, and allow to cool, whisking occasionally.
10. While mixture is still warm, stir in fresh tarragon.
11. Cool dressing to room temperature.
12. Refrigerate until chilled, at least 30 minutes.

milk, flour, mustard, salt, egg, tarragon vinegar, olive oil, sugar, tarragon

Taken from cooking.nytimes.com/recipes/5366 (may not work)