| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dressings, Salads, Sauces |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Red wine vinegar |
| 1 |
ts |
Fresh lemon juice (OR up to double amount) |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Soy sauce |
| 1/2 |
ts |
Freshly grated horseradish (or prepared) |
| 1 |
|
Garlic clove; minced to |
| 3 |
ts |
Fresh herbs * |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
* Fresh herbs mix should be equal parts basil, dill, parsley and chervil.
Place all ingredients in a jar. Cover and shake jar vigorously until
mixed.
From: The Cook's Garden catalog - Spring/Summer 1993 (page 65)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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