Name: Walnut Oil Vinaigrette
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

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>

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