Low-fat vinaigrette

Yield: 3 /4 cup

Measure Ingredient
1 \N (or 2) shallots, minced
1 small Garlic clove(s) minced (1/2 tsp)
2 teaspoons Dijon mustard
\N \N 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

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

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