VCE-Mustard Vinaigrette

[Guest guest]

* Exported from MasterCook *

 

Mustard Vinaigrette

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Salads for all Seasons

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons aged red wine vinegar, sherry vinegar, or

fresh lemon juice

2 shallots -- finely diced

1 garlic clove -- minced

Salt and freshly milled pepper

1 tablespoon Dijon mustard

2 tablespoons creme fraiche or sour cream

1/3 cup extra virgin olive oil

2 tablespoons snipped chives

1 tablespoon chopped parsley

3 tablespoons capers -- rinsed

 

Combine the vinegar, shallots, garlic, and 1/4 teaspoon salt in a small bowl.

Let stand for 15 minutes, then vigorously whisk in

the mustard, creme fraiche, and oil until thick and smooth. Grind in a little

pepper, then stir in the herbs and capers. Taste and

adjust the seasonings if needed.

 

Description:

" The mustard and the vigorous whisking make a very thick dressing.

When applied to warm foods, it immediately thins. Use this robust

dressing with warm beans (dried or fresh), grated celery root, steamed

potatoes, grilled fennel, broccoli, & cauliflower. "

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 2/11/01 "

Yield:

" 1/2 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 739 Calories; 79g Fat (94.0% calories

from fat); 3g Protein; 9g Carbohydrate; 1g Dietary

Fiber; 13mg Cholesterol; 441mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0

Non-Fat Milk; 15 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 4722 0 0 0 0 1394 0 -9350 0 0