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Herbed Mustard Vinaigrette Recipe
|Shallots||3 , minced|
|Garlic||2 Clove (10 gm), minced|
|Fresh parsley||1 Bunch (100 gm), large stems removed, rinsed and patted dry|
|Fresh thyme||1 Tablespoon, leaves removed from stems (1 Teaspoon Dried Thyme)|
|Basil leaves/1 teaspoon dried sweet basil||1⁄4 Cup (4 tbs)|
|Fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Champagne/Sherry vinegar||1⁄2 Cup (8 tbs)|
|Peanut oil||3⁄4 Cup (12 tbs)|
|Light olive oil||3⁄4 Cup (12 tbs)|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 3150 Calories from Fat 2939
% Daily Value*
Total Fat 333 g511.6%
Saturated Fat 51 g255.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 82.4 mg3.4%
Total Carbohydrates 30 g10.1%
Dietary Fiber 6.7 g26.9%
Sugars 1 g
Protein 8 g16%
Vitamin A 211.8% Vitamin C 281.7%
Calcium 26.9% Iron 65%
*Based on a 2000 Calorie diet
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.