Yield: 1 servings
|¾ cup||Dry white wine|
|½ cup||Olive oil|
|¼ cup||White wine vinegar|
|½ teaspoon||Dry mustard|
|Freshly-ground black pepper; to taste|
|Salt; to taste|
Blend all in a food blender or by shaking in a jar. Store covered in the refrigerator. Keeps very well. This recipe will make 1½ cups of dressing.
Comments: This is very simple to make. Try it on any of your favorite green salads. Be sure to use a good-quality white-wine vinegar.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 07-31-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.