Creamy Mustard Vinaigrette For Asparagus

Once there was free will in paradise, and a terrible mess free will made there, for it spoiled all paradise and turned Adam out of the garden. Free will was once in heaven, but it turned the glorious archangel out, and a third part of the stars of heaven fell into the abyss. I want nothing to do with free will, but I will try to see whether I have got a free will within. And I find I have. Very free will to do evil, but very poor will to do that which is good.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy		April 1990	1	Servings

INGREDIENTS

3	T	Heavy cream
1/4	c	White-wine vinegar
1	T	Dijon-style mustard, or to
		taste
1	T	Minced shallot
		A pinch of sugar
2	t	Fresh lemon juice, or to
		taste
3/4	c	Olive oil

INSTRUCTIONS

In a blender or food processor blend the cream, the vinegar, the
mustard, the shallot, the sugar, and the lemon juice until the  mixture
is combined well, with the motor running add the oil in a  stream, and
blend the vinaigrette until it is emulsified. Add salt  and pepper to
taste and serve the vinaigrette over asparagus.  Makes about 1 1/3
cups.  Gourmet April 1990  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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“No one has been misunderstood like God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1625 Calories From Fat: 1584 Total Fat: 179.3g Cholesterol: 61.7mg Sodium: 210.1mg Potassium: 158.8mg Carbohydrates: 10.2g Fiber: <1g Sugar: 3.2g Protein: 1.9g