Port vinaigrette

Yield: 4 servings

Measure Ingredient
½ Bottle port
¼ teaspoon Minced garlic
1½ teaspoon Chopped shallot
8 ounces Olive oil
2 ounces Extra virgin olive oil
½ each Lemon - juiced
1 tablespoon Chopped mixed herbs
Salt and pepper - to taste

Combine the port, garlic and shallots in a bowl. Whisk in by hand the oils to form a loose emulsification. Season with salt, pepper, lemon juice and herbs. Store refrigerated and stir well before using.

Yields 2 cups

CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9315

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