| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Red wine vinegar or lemon |
|
|
Juice |
| 2/3 |
c |
Salad oil |
| 1 |
cl |
Garlic, minced |
| 1 |
tb |
Minced parsley |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
INSTRUCTIONS
Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon
Appetit Cookbook", Knapp Press, 1979 VINAIGRETTE SAUCE Combine all
ingredients and blend thoroughly with whisk. (May be made in advance and
stored in refrigerator until ready to use.)
Makes about 1 cup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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