| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Veg10 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Red wine vinegar |
| 1/4 |
c |
Chopped onion |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
Honey |
| 4 |
tb |
Fresh lemon juice |
| 1 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1/8 |
ts |
Basil |
| 1/8 |
ts |
Dill |
| 1/8 |
ts |
Tarragon |
| 1/8 |
ts |
Marjoram |
| 1/8 |
ts |
Thyme |
| 1 |
c |
Vegetable |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
1. Put everything except the oils into your blender (or food processor).
Mix until smooth.
2. Combine oils, and while machine is running, pour in slowly through the
open top or through the feed tube. Mix until dreesing is smoooth and thick.
Note: This can be made in a bowl using a wire whisk to stir. Finely mince
both the onions and garlic. Whisk in oil slowly, until thick.
Owner says: "This is my favorite recipe. Feel free to make it yours by
adding different herbs, more or less garlic, omitting the salt, etc. Just
be sure to keep the oil-to-vinegar ratio the same. Make a double (or even
triple) batch. It will keep a few weeks in the regrigerator in a covered
jar.
Makes 2-1/2 cups.
Variation: Parmesan Vinaigrette - the most popular dressing served at the
restaurant. Take 1-1/2 cups of the above vinaigrette and add to it 1/4 cup
of grated Parmesan cheese. Stir it up. Makes 1-3/4 cups.
from Cafe Croissant, 215 SW 5th Street, Corvallis, Oregon. "Cooking at the
Cafe", by Francie O'Shea, 1992, page 25. ISBN: 0-9634342-0-9.
Per serving: 1107 Calories (kcal); 109g Total Fat; (85% calories from fat);
3g Protein; 39g Carbohydrate; 0mg Cholesterol; 2513mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 21
1/2 Fat; 2 Other Carbohydrates
Recipe by: Cafe Croissant, Corvalis, Oregon
Converted by MM_Buster v2.0n.
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”