Yield: 1 servings
|⅓ cup||Chopped shallots|
|\N \N||(or green onions; white portions only)|
|1 tablespoon||Blanched; chopped garlic|
|1 teaspoon||Grated lemon zest|
|½ cup||Reduced rich chicken stock|
|\N \N||(reduced by 50 percent from original)|
|1 tablespoon||Fresh lemon juice|
|2 tablespoons||Sherry vinegar|
|1 tablespoon||Dijon mustard|
|½ cup||Fragrant walnut oil; to 2/3 cup|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|2 tablespoons||Chopped fresh herbs|
|\N \N||(such as dill; tarragon, parsley, chives,|
|\N \N||; or a combination)|
Add the shallots, garlic, lemon zest and ⅓ cup reduced stock in a blender and puree till smooth. Add remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired.
Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days. This recipe yields approximately 1½ cups of vinaigrette.
Comments: Use a walnut oil that has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content a bit and also results in a "creamy" vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9765 broadcast 01-26-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.