1 large egg
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1/3 cup olive oil
1 clove garlic
1/3 cup parsley leaves
1/2 teaspoon dried tarragon, crumbled
2/3 cup pistachio nuts (about 8oz unshelled)
Parsley for garnish (optional)
Preparation Instructions:
In an electric blender or food processor, blend the egg, lemon juice, vinegar, mustard and salt until smooth. With the motor running, add the vegetable and olive oils a few drops at a time. Add the garlic, blending until finely chopped, then the parsley, tarragon and pistachios, blending until they are chopped and the dip is flecked with green.
Transfer to a serving bowl. Cover tightly and refrigerate for up to 3 days. Garnish with parsley, if desired, and serve with crisp vegetable dippers such as celery, radishes, or broccoli florets. Makes about 1 2/3 cups.