| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright2 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Finely minced shallots |
| 1/3 |
c |
Olive oil |
| 1/2 |
c |
Fresh lemon juice |
| 3 |
T |
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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