|⅓ cup||Champagne vinegar|
|⅓ cup||White wine|
|2 teaspoons||Dijon mustard|
|1 tablespoon||Granulated sugar|
|⅓ cup||Corn or canola oil|
Here is a recipe taken from "The Chez Eddy Living Heart Cookbook". It has 48 calories and 4⅗ gms. fat per Tbsp. Since we don't eat vinaigrette straight but add it to some sort of salad, the percentage of calories from fat will go down below 30% once it is combined with other foods.
This basic light vinaigrette is one of Chez Eddy's most popular dressings.
It is excellent to use when you don't want to overpower the flavor of the dominant ingredient in a dish such as Crab.
Whisk together the vinegar, wine, mustard, and sugar in a small nonreactive bowl until the sugar is dissolved. Whisk in the oil to form a smooth emulsion. Store, tightly covered, in the refrigerator for up to 2 weeks.
Whisk again, or blend, before using.
Note: Sugar acts as a catalyst to blend the flavors of the ingredients. The amount may be varied to suit individual tastes.
Yield: 1 cup or 16 servings
Posted to EAT-LF Digest by "bill pawelko" <billjr1@...> on Apr 19, 1998
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