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    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 pepper

    Recipe



    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

 

 

 

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