| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Condiments, Mine |
1 |
/2 cup |
INGREDIENTS
| 1 |
ts |
Salt |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Balsamic vinegar |
| 1 1/2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Black pepper |
| 6 |
tb |
Olive oil |
| 1 |
sm |
Garlic clove(s), minced |
| 1 |
|
Scallion white and green parts cut into 1/8" rounds |
| 2 |
tb |
Parsley, chopped |
INSTRUCTIONS
Date: Wed, 22 May 1996 10:55:37 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
1. Stir the salt into the vinegar. Add the mustard and stir. Add the pepper
and olive oil. Whisk or shake in a tightly covered jar until blended.
Can be prepared to this point up to 1 week ahead and refrigerated.
2. Add the garlic, scallion, and parsley. Shake well and serve.
Can be prepared up to 1 hour ahead.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 48-49
Posted to MealMaster Recipes List, Digest #143
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