Low-fat vinaigrette
3 /4 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (or 2) shallots, minced | |
| 1 | small | Garlic clove(s) minced (1/2 tsp) |
| 2 | teaspoons | Dijon mustard |
| Salt and pepper | ||
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | (to 6 tbs) olive oil |
| 2 | tablespoons | (to 6 tbs) chicken stock |
Directions
Combine the shallots, garlic, mustard, salt and pepper in a large bowl. Add the vinegar and lemon juice in a thin stream, whisking until all the salt is dissolved. Gradually whisk in the oil and stock in a thin stream. (Or the ingredients can be combined and shaken in ajar with a tight-fitting lid.) There should be « cup liquid in all.
Correct the seasoning, adding salt and lemon juice to taste.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 180 Submitted By DIANE LAZARUS On 10-25-95