| 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.”