Walnut oil vinaigrette
07/11/2009 8:38:30 pm catégorie
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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
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
Date: Mon, 30 Sep 1996 05:11:40
~0400 (
