|2 tablespoons||Finely minced shallots|
|⅓ cup||Olive oil|
|½ cup||Fresh lemon juice|
|3 tablespoons||Honey; or to taste|
|Salt; to taste|
|Freshly ground black pepper; to taste|
Saute the shallots in the olive oil until soft but not brown. Set aside in a mixing bowl to cool. Whisk in the lemon juice, honey, and salt and pepper. Store refrigerated up to 2 weeks. This recipe yields 1 cup of vinaigrette.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9618 broadcast 07-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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