| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jash01 | 1 | servings | |
INGREDIENTS
| 1/3 | c | Chopped shallots |
| (or green onions; white portions only) | ||
| 1 | tb | Blanched; chopped garlic |
| 1 | ts | Grated lemon zest |
| 1/2 | c | Reduced rich chicken stock |
| (reduced by 50 percent from original) | ||
| 1 | tb | Fresh lemon juice |
| 2 | tb | Sherry vinegar |
| 1 | tb | Dijon mustard |
| 1/2 | c | Fragrant walnut oil; to 2/3 cup |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Chopped fresh herbs |
| (such as dill; tarragon, parsley, chives, | ||
| ; or a combination) |
INSTRUCTIONS
Add the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender and puree till smooth. Add remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired. Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days. This recipe yields approximately 1 1/2 cups of vinaigrette. Comments: Use a walnut oil that has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content a bit and also results in a "creamy" vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9765 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-06-1997 Recipe by: John Ash Converted by MM_Buster v2.0l.
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