| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Jash01 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Chopped shallots |
|
|
(or green onions; white portions only) |
| 1 |
tb |
Blanched; chopped garlic |
| 1 |
ts |
Grated lemon zest |
| 1/2 |
c |
Reduced rich chicken stock |
|
|
(reduced by 50 percent from original) |
| 1 |
tb |
Fresh lemon juice |
| 2 |
tb |
Sherry vinegar |
| 1 |
tb |
Dijon mustard |
| 1/2 |
c |
Fragrant walnut oil; to 2/3 cup |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Chopped fresh herbs |
|
|
(such as dill; tarragon, parsley, chives, |
|
|
; or a combination) |
INSTRUCTIONS
Add the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender
and puree till smooth. Add remaining stock, lemon juice, vinegar and
mustard and with motor running, gradually add walnut oil to form a smooth
creamy vinaigrette. Add more oil if a thicker vinaigrette is desired.
Season to taste with salt and pepper and stir in herbs. Store covered in
refrigerator up to 5 days. This recipe yields approximately 1 1/2 cups of
vinaigrette.
Comments: Use a walnut oil that has a rich nutty flavor. The best still
seems to come from France. The use of stock here helps reduce the fat
content a bit and also results in a "creamy" vinaigrette. Reduced stocks
are a great way generally to lower the fat in salad dressings. Try to use a
good homemade, unsalted stock if you can.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -
(Show # JA-9765 broadcast 01-26-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-06-1997
Recipe by: John Ash
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