Walnut Oil Vinaigrette
Source of Recipe
Cooking Right show
List of Ingredients
1/4 c Walnut oil
1/2 ts Garlic minced
1/4 c Rich chicken stock or shellfish stock
1 t White-wine Worcestershire
1 1/2 tb Dijon-style mustard
1 t Sherry vinegar
2 ts Fresh parsley chopped
2 ts Fresh chives chopped
2 ts Fresh dill chopped
Kosher salt and freshly ground black pepperRecipe
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
|
|