| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg02 |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh basil leaves, lightly |
|
|
packed |
| 1/4 |
c |
Hot water |
| 2 |
T |
White wine vinegar |
| 1 |
T |
Extra virgin olive oil |
| 1 |
|
Lemon, prepared |
| 1 |
|
Shallot |
| 2 |
t |
Dijon-style mustard |
|
|
OR Grey Poupon |
| 1/8 |
t |
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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