| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg02 | 4 | servings | ||
INGREDIENTS
| 1/2 | c | Fresh basil leaves; lightly packed |
| 1/4 | c | Hot water |
| 2 | tb | White wine vinegar |
| 1 | tb | Extra virgin olive oil |
| 1 | lg | Lemon; prepared |
| 1 | md | Shallot |
| 2 | ts | Dijon-style mustard |
| OR Grey Poupon | ||
| 1/8 | ts | Black pepper; freshly ground |
INSTRUCTIONS
Prepare lemon: peeled, pith removed with serrated knife, skin and seeds removed In food processor or blender, combine all ingredients until smooth. Makes about 1/2-cup, or 6 2-tbsp. servings of 32 calories each. Can be refrigerated, covered, up to 5 days. Rancho La Puerta - Located 35 miles southeast of San Diego see http://rancholapuerta.com/ for information, cookbook and reservations. Recipe from July 11, 1998 NOTES : http://rancholapuerta.com/ Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Nr San Diego, CA Converted by MM_Buster v2.0l.
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