| 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
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