| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Brandname, Xtras | 6 | servings | |
INGREDIENTS
| 1/4 | c | Sweetened balsamic vinegar |
| 1 | md | Shallot; minced |
| 8 | Sun-dried tomatoes; drained | |
| 6 | lg | Basil leaves |
| 1 | md | Garlic clove |
| 2 | tb | Dry red wine; such as merlot |
| 1/4 | c | Water |
| 1/2 | c | Olive oil |
INSTRUCTIONS
1. Bring Balsamique Sweetened Balsamic Vinegar and shallots to boil over moderate heat in a nonreactive saucepan and reduce to approximately 2 tablespoons, about 2 minutes. 2. Transfer reduction to food processor. 3. Add next five ingredients and process until minced. 4. With machine on, add olive oil in steady stream. 5. Transfer vinaigrette to a nonreactive bowl and store or use. Makes 3/4 cup (serves six). formatted by Hanneman *REF (C) 1998 American Culinary Gardens http://www.acgardens.com/ *SWEETENED BALSAMIC VINEGAR. Ingredients: Imported Balsamic Vinegar, Brown Sugar. Contains Sulfites. PER 1 tbsp (15ml) 17 Calories Notes: SOAK the sundried tomatoes: in water, juice and/or olive oil for 1 hour and drain Recipe by: Recipe Box: American Culinary Gardens 1998 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 02, 1998, converted by MM_Buster v2.0l.
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