| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Taste4 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Red wine vinegar |
| 1 |
ts |
Sugar |
|
|
Juice of one lemon |
| 1 |
tb |
Salt |
| 1 |
tb |
Freshly-ground black pepper |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Dry English mustard |
| 1 |
|
Garlic clove; minced |
| 1 |
c |
Olive oil |
| 3 |
c |
Salad oil |
INSTRUCTIONS
Blend together all ingredients except the oils. Using a whisk or food
processor, combine the oils and add them in a very fine stream,
continuing to whisk until the mixture is well combined. Chill and
shake thoroughly before serving.
Source: "TASTE with David Rosengarten - (Show # TS-1G22) - from the
TV FOOD NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
NOTES : This dressing can be varied in numerous ways. Fresh dill,
tarragon, or rosemary can be added. This can be used as a base for
Ranch, Caesar or Thousand Island dressings; it is also a marvelous
marinade for vegetables, meats, or fish that are to be broiled or
grilled.
Recipe by: Recipe courtesy of The Brown Derby in CA
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