Fresh herb-mustard vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh basil leaves; lightly packed |
| ¼ | cup | Hot water |
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Extra virgin olive oil |
| 1 | large | Lemon; prepared |
| 1 | medium | Shallot |
| 2 | teaspoons | Dijon-style mustard |
| OR Grey Poupon | ||
| ⅛ | teaspoon | Black pepper; freshly ground |
Directions
Prepare lemon: peeled, pith removed with serrated knife, skin and seeds removed
In food processor or blender, combine all ingredients until smooth. Makes about ½-cup, or 6 2-tbsp. servings of 32 calories each. Can be refrigerated, covered, up to 5 days.
Rancho La Puerta - Located 35 miles southeast of San Diego see for information, cookbook and reservations.
Recipe from July 11, 1998
NOTES :
Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Nr San Diego, CA Converted by MM_Buster v2.0l.