Free Recipe Walnut Oil Vinaigrette with Herbs
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Walnut Oil Vinaigrette with Herbs Recipe
1/3 c Chopped shallots
(or green onions; white
-portions only)
1 tb Blanched; chopped garlic
1 ts Grated lemon zest
1/2 c Reduced rich chicken stock
(reduced by 50 percent from
-original)
1 tb Fresh lemon juice
2 tb Sherry vinegar
1 tb Dijon mustard
1/2 c Fragrant walnut oil; to 2/3
-cup
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Chopped fresh herbs
(such as dill; tarragon,
-parsley, chives,
; or a combination)
Walnut Oil Vinaigrette with Herbs Preparation
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 1/2 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 # JA-9765 broadcast 01-26-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 02-06-1997 Recipe by: John Ash Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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