Raspberry vinegar marinade
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shallot, finely chopped | |
| ½ | cup | Raspberry vinegar |
| ¼ | cup | Walnut oil |
| ¼ | cup | Safflower oil |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Dried tarragon |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
Directions
Combine all ingredients; mix well. Makes 1 cup Note: If using green beans, snow peas, broccoli or carrots, blanch in boiling water for 3 to 4 minutes or until tender-crisp; refresh under cold running water, pat dry and marinate for a few hours. To use as a salad dressing for Belgian endive, watercress or Boston lettuce, stir in ¼ cup whipping cream, pour over greens and toss; serve immediately. Typed in MMFormat by cjhartlin@... Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #9 by cjhartlin@... on Feb 27, 1999