Herbed Mustard Vinaigrette Recipe
Ingredients
| 2 or 3 shallots, minced | ||
| Garlic | 2 Clove (5gm), minced | |
| Parsley | 1 Bunch (100gm) | |
| Leaves | 1 Tablespoon | |
| 1/4 cup basil leaves, or 1 teaspoon dried sweet basil | ||
| 1 tablespoon fresh oregano, or 1 teaspoon dried oregano | ||
| Dijon Mustard | 1 Tablespoon | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| 1/2 cup champagne or sherry vinegar | ||
| Peanut oil | 3/4 Cup (16 tbs) | |
| Light olive oil | 3/4 Cup (16 tbs) | |
| Ground black pepper | To Taste | |
Directions
Process shallots and garlic in the work bowl of a food processor fitted with a metal blade until minced.
Or, thoroughly mince shallots and garlic with a knife and place in a blender.
Add parsley, thyme, basil, oregano, mustard and vinegars.
Process just until blended.
Transfer to covered bowl.
Slowly whisk in oils.
Add pepper, cover and refrigerate.
This dressing keeps several weeks in the refrigerator.
Or, thoroughly mince shallots and garlic with a knife and place in a blender.
Add parsley, thyme, basil, oregano, mustard and vinegars.
Process just until blended.
Transfer to covered bowl.
Slowly whisk in oils.
Add pepper, cover and refrigerate.
This dressing keeps several weeks in the refrigerator.
Chef
