| T O P I C R E V I E W |
| MasterGardener |
Posted - Nov 01 2007 : 04:35:26 AM
Red Wine Vinaigrette
Makes about 1/2 C
(I use a mini-cuisinart...it has holes in the lid to add the olive oil while blades are running so ingredients emulsify really well...)
2 T red wine vinegar
1 T finely chopped shallot
1.5 tsp Dijon-style mustard
2 T extra-virgin olive oil
1/4 tsp salt (optional)
1/8 tsp freshly ground black pepper
In a small bowl conbine vinegar and shallot. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in salt & pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand @ room temp. about 30 minutes, whisk before using.
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
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