| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dressing |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dijon mustard |
| 3 |
tb |
Red wine vinegar |
| 3 |
tb |
Soft (silken) tofu |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Grated onion |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Dried basil |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 2 |
dr |
Tabasco |
INSTRUCTIONS
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>
Date: Tue, 23 Jul 1996 22:15:41 +0000
Combine all ingredients in a jar or bowl and shake or whisk until blended.
May be refrigerated for several days. Shake before using. Makes 3/4 cup.
EAT-L Digest 23 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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