| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ckright2 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Fresh lemon juice |
| 1 |
ts |
Grated lemon zest |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Minced shallots |
| 2 |
tb |
Minced fresh tarragon |
| 2 |
ts |
Honey; or to taste |
| 1/2 |
c |
Olive oil |
|
|
(or 1/2 cup defatted chicken stock) |
|
|
Kosher salt; to taste |
|
|
Freshly-ground white pepper; to taste |
INSTRUCTIONS
In either the bowl of a food processor or a mixing bowl, combine the lemon
juice, lemon zest, vinegar, shallots, tarragon and honey. Slowly
incorporate the olive oil or stock, either by whisking by hand or pulsing 2
to 3 times in a food processor. The vinaigrette should not be emulsified
but remain very light in body. Season to taste with salt and pepper. Store
covered in the refrigerator for up to 3 days.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”