Creamy Mustard Vinaigrette For Asparagus
| 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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Nutrition (calculated from recipe ingredients)
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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