Recipe - Walnut Oil Vinaigrette With Herbs

1/3 cup Chopped shallots
(or green onions; white
portions only)
1 tablespoon Blanched; chopped garlic
1 teaspoon Grated lemon zest
One half cup Reduced rich chicken stock
(reduced by 50 percent from
original)
1 tablespoon Fresh lemon juice
2 tablespoon Sherry vinegar
1 tablespoon Dijon mustard
One half cup Fragrant walnut oil; to 2/3
cup
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Chopped fresh herbs
(such as dill; tarragon,
parsley, chives,
; or a combination)

Add the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender
and puree till smooth. Add remaining stock, lemon juice, vinegar and
mustard and with motor running, gradually add walnut oil to form a smooth
creamy vinaigrette. Add more oil if a thicker vinaigrette is desired.
Season to taste with salt and pepper and stir in herbs. Store covered in
refrigerator up to 5 days. This recipe yields approximately 1 One half cups of
vinaigrette.

Comments: Use a walnut oil that has a rich nutty flavor. The best still
seems to come from France. The use of stock here helps reduce the fat
content a bit and also results in a "creamy" vinaigrette. Reduced stocks
are a great way generally to lower the fat in salad dressings. Try to use a
good homemade, unsalted stock if you can.

Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK
(Show # JA9765 broadcast 01261997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02061997

Recipe by: John Ash

Converted by MM_Buster v2.0l.