Walnut oil vinaigrette with herbs

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@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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