Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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@...
02-06-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.