Veg Cooking--Olive Oil Vinaigrette or French Dressing

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Olive Oil Vinaigrette or French Dressing

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons white or red wine vinegar or fresh lemon

juice

1 teaspoon Dijon mustard

salt & freshly milled pepper

6 tablespoons extra virgin olive oil

 

Combine the vinegar, mustard, and 1/8 teaspoon of salt in a small bowl and let

stand for 15 minutes. Then whisk in the oil, adding it in a steady stream.

Season with pepper to taste. This is not mayonnaise, so you can move boldly --

it's the whisking that pulls the dressing together. (You can put everything in

a jar with a tight lid and shake until it's quickly blended.) Dip in a lettuce

leaf and taste, then adjust the oil, vinegar, or mustard if needed.

 

VARIATION:

 

Shallot Vinaigrette: The delicate onion flavor of shallots is such a worthwhile

addition to vinaigrettes tht you may find yourself automatically putting them in

all your dressings. I certainly do! Peel and finely dice a shallot, then put

it in a bowl with the vinegar and salt. Let it stand for at least 15 minutes or

longer to sweeten the shallots. It also turns them slightly pink. Stir in

mustard or any other flavorings, then whisk in the oil.

 

Description:

" This basic vinaigrette includes a little mustard to sharpen the

flavors. "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1/2 cup "

 

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Per Serving (excluding unknown items): 724 Calories; 81g Fat (98.7% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

63mg Sodium. Exchanges: 0 Lean Meat; 16 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 5555 0 0 0