| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La, Times |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Water |
| 1 |
tb |
Cider vinegar |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1 |
ts |
Dijon mustard |
| 2 |
ts |
Prepared horseradish |
| 2 |
|
Garlic cloves |
| 1/3 |
c |
Chopped parsley |
| 2 |
|
Green onions |
INSTRUCTIONS
Mix olive oil, water, vinegar, salt and pepper in food processor and
process until well blended (or stir vigorously by hand). Add mustard,
horseradish, garlic, parsley and green onions and process to rough puree.
Store in airtight jar in refrigerator. Yields 1 cup.
Each 2 tablespoons: 123 calories; 165 mg sodium; 0 cholesterol; 14 grams
fat; 1 gram carbohydrates; 0 protein; 0.07 gram fiber
Comments: This is a good all-purpose sauce. Put a little on cottage cheese,
potatoes or cold meats. Or thin it down with olive oil and use it on salads
as a vinaigrette.
Recipe Source: Los Angeles Times - 12-30-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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