Recipe - Walnut Oil Vinaigrette
Categories: New Text Im, Cooking Rig, Walnut Oil Vinaigrette
One fourth cup Walnut oil
One half teaspoon Garlic; minced
One fourth cup Rich chicken stock or
shellfish stock
1 teaspoon Whitewine Worcestershire
1 One half tablespoon Dijonstyle mustard
1 teaspoon Sherry vinegar
2 teaspoon Fresh parsley; chopped
2 teaspoon Fresh chives; chopped
2 teaspoon 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: Three fourths cup
Recipe By : COOKING RIGHT SHOW#CR9658
Posted to MCRecipe Digest V1 #230
Date: Mon, 30 Sep 1996 05:11:40 0400 (EDT)
From: Bill Spalding billspa@icanect.net
Walnut Oil Vinaigrette recipe makes 10 Servings
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