| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Heavy cream |
| 1/4 |
c |
White-wine vinegar |
| 1 |
tb |
Dijon-style mustard; or to taste |
| 1 |
tb |
Minced shallot |
|
|
A pinch of sugar |
| 2 |
ts |
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
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