| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Seafood | New text im, Cooking rig | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Walnut oil |
| 1/2 | ts | Garlic; minced |
| 1/4 | c | Rich chicken stock or shellfish stock |
| 1 | ts | White-wine Worcestershire |
| 1 1/2 | tb | Dijon-style mustard |
| 1 | ts | Sherry vinegar |
| 2 | ts | Fresh parsley; chopped |
| 2 | ts | Fresh chives; chopped |
| 2 | ts | Fresh dill; chopped |
| Kosher salt and freshly ground black peppe |
INSTRUCTIONS
In a blender or food processor, combine the walnut oil, garlic, stock, Worcestershire, mustard and vinegar. Blend until fully combined and creamy. Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste. Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to room temperature before using. Yield: 3/4 cup Recipe By : COOKING RIGHT SHOW#CR9658 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT) From: Bill Spalding <billspa@icanect.net>
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”