| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ckright2 | 1 | servings | ||
INGREDIENTS
| 2 | tb | Finely minced shallots |
| 1/3 | c | Olive oil |
| 1/2 | c | Fresh lemon juice |
| 3 | tb | Honey; or to taste |
| Salt; to taste | ||
| Freshly ground black pepper; to taste |
INSTRUCTIONS
Saute the shallots in the olive oil until soft but not brown. Set aside in a mixing bowl to cool. Whisk in the lemon juice, honey, and salt and pepper. Store refrigerated up to 2 weeks. This recipe yields 1 cup of vinaigrette. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9618 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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