Raspberry vinegar marinade

1 Cup

Ingredients

Quantity Ingredient
1 Shallot, finely chopped
½ cup Raspberry vinegar
¼ cup Walnut oil
¼ cup Safflower oil
½ teaspoon Dry mustard
½ teaspoon Dried tarragon
½ teaspoon Salt
¼ teaspoon Freshly ground pepper

Directions

Combine all ingredients; mix well. Makes 1 cup Note: If using green beans, snow peas, broccoli or carrots, blanch in boiling water for 3 to 4 minutes or until tender-crisp; refresh under cold running water, pat dry and marinate for a few hours. To use as a salad dressing for Belgian endive, watercress or Boston lettuce, stir in ¼ cup whipping cream, pour over greens and toss; serve immediately. Typed in MMFormat by cjhartlin@... Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #9 by cjhartlin@... on Feb 27, 1999

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