This dressing was originally for blanched and chilled haricot vert. It goes well on things like shredded beets, cooked or raw. If you use these on red beets, the dressing will take on a lovely magenta color.
INGREDIENTS:
1 tablespoon red wine vinegar or sherry vinegar 1 teaspoon finely minced shallot ½ teaspoon finely minced thyme A pinch of kosher salt Fresh ground black pepper to taste 3-4 oz. heavy whipping cream
METHOD:
Put the shallot, thyme, and salt and pepper and the vinegar into a large non-reactive bowl. Allow to steep 5-10 minutes for flavors to infuse the vinegar.
In a separate, non-reactive bowl, whip the cream until it starts to thicken and the whisk begins to leave a trail in the bottom of the bowl.
Drizzle in the vinegar and seasoning, gently whisking all the while. Be careful just to mix them together and not to whip the cream further.
Keep cold until ready to use.
Yield: Around ½ cup
Source: Chef Andrew E Cohen
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