| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Ckright3 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Walnut oil |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
c |
Rich chicken stock; defatted |
|
|
(or 1/2 cup shellfood stock) |
| 2 |
ts |
White wine Worcestershire sauce |
| 3 |
tb |
Dijon mustard |
| 1 |
ts |
Sherry vinegar |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Chopped fresh chives |
| 1 |
tb |
Chopped fresh dill or tarragon |
|
|
Kosher Salt; to taste |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
In a blender or food processor, combine the walnut oil, garlic, stock,
Worcestershire sauce, 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. This recipe yields 1 1/4 cups of
vinaigrette.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9622 broadcast 07-24-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-07-1996
Recipe by: John Ash
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