Vinaigrette dressing (cafe croissant)

1 servings

Ingredients

Quantity Ingredient
½ cup Red wine vinegar
¼ cup Chopped onion
2 Cloves garlic; minced
2 tablespoons Dijon mustard
1 tablespoon Honey
4 tablespoons Fresh lemon juice
1 teaspoon Salt
1 teaspoon White pepper
⅛ teaspoon Basil
⅛ teaspoon Dill
⅛ teaspoon Tarragon
⅛ teaspoon Marjoram
⅛ teaspoon Thyme
1 cup Vegetable
½ cup Olive oil

Directions

1. Put everything except the oils into your blender (or food processor).

Mix until smooth.

2. Combine oils, and while machine is running, pour in slowly through the open top or through the feed tube. Mix until dreesing is smoooth and thick.

Note: This can be made in a bowl using a wire whisk to stir. Finely mince both the onions and garlic. Whisk in oil slowly, until thick.

Owner says: "This is my favorite recipe. Feel free to make it yours by adding different herbs, more or less garlic, omitting the salt, etc. Just be sure to keep the oil-to-vinegar ratio the same. Make a double (or even triple) batch. It will keep a few weeks in the regrigerator in a covered jar.

Makes 2-½ cups.

Variation: Parmesan Vinaigrette - the most popular dressing served at the restaurant. Take 1-½ cups of the above vinaigrette and add to it ¼ cup of grated Parmesan cheese. Stir it up. Makes 1-¾ cups.

from Cafe Croissant, 215 SW 5th Street, Corvallis, Oregon. "Cooking at the Cafe", by Francie O'Shea, 1992, page 25. ISBN: 0-9634342-0-9.

Per serving: 1107 Calories (kcal); 109g Total Fat; (85% calories from fat); 3g Protein; 39g Carbohydrate; 0mg Cholesterol; 2513mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; ½ Fruit; 21½ Fat; 2 Other Carbohydrates Recipe by: Cafe Croissant, Corvalis, Oregon Converted by MM_Buster v2.0n.

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