Fresh herb-mustard vinaigrette

4 servings

Ingredients

Quantity Ingredient
½ cup Fresh basil leaves; lightly packed
¼ cup Hot water
2 tablespoons White wine vinegar
1 tablespoon Extra virgin olive oil
1 large Lemon; prepared
1 medium Shallot
2 teaspoons Dijon-style mustard
OR Grey Poupon
⅛ teaspoon Black pepper; freshly ground

Directions

Prepare lemon: peeled, pith removed with serrated knife, skin and seeds removed

In food processor or blender, combine all ingredients until smooth. Makes about ½-cup, or 6 2-tbsp. servings of 32 calories each. Can be refrigerated, covered, up to 5 days.

Rancho La Puerta - Located 35 miles southeast of San Diego see for information, cookbook and reservations.

Recipe from July 11, 1998

NOTES :

Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Nr San Diego, CA Converted by MM_Buster v2.0l.

Related recipes