| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Champagne vinegar |
| 1/3 |
c |
White wine |
| 2 |
ts |
Dijon mustard |
| 1 |
tb |
Granulated sugar |
| 1/3 |
c |
Corn or canola oil |
INSTRUCTIONS
Here is a recipe taken from "The Chez Eddy Living Heart Cookbook". It has
48 calories and 4.6 gms. fat per Tbsp. Since we don't eat vinaigrette
straight but add it to some sort of salad, the percentage of calories from
fat will go down below 30% once it is combined with other foods.
This basic light vinaigrette is one of Chez Eddy's most popular dressings.
It is excellent to use when you don't want to overpower the flavor of the
dominant ingredient in a dish such as Crab.
Whisk together the vinegar, wine, mustard, and sugar in a small nonreactive
bowl until the sugar is dissolved. Whisk in the oil to form a smooth
emulsion. Store, tightly covered, in the refrigerator for up to 2 weeks.
Whisk again, or blend, before using.
Note: Sugar acts as a catalyst to blend the flavors of the ingredients. The
amount may be varied to suit individual tastes.
Yield: 1 cup or 16 servings
Posted to EAT-LF Digest by "bill pawelko" <billjr1@bellatlantic.net> on Apr
19, 1998
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