| 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.
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”