Walnut oil vinaigrette

Ingredients

Directions

¼ c walnut oil

½ ts garlic -- minced

¼ c rich chicken stock or

: shellfish stock

1 ts white-wine Worcestershire

1½ TB Dijon-style mustard

1 ts sherry vinegar

2 ts fresh parsley -- chopped

2 ts fresh chives -- chopped

2 ts fresh dill -- chopped

: Kosher salt and freshly : ground black peppe

In a blender or food processor, combine the walnut oil, garlic, stock, Worcestershire, mustard and vinegar. Blend until fully combined and creamy. Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste. Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to room temperature before using.

Yield: ¾ cup

Recipe By : COOKING RIGHT SHOW#CR9658 ~0400 (