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Mustard Vinaigrette

Source: Vegetarian Cooking for Everyone
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Active Time:  5 Minutes
Total Time:  20 Minutes
  Makes about 1/2 cup (Serves 4)
The mustard and the vigorous whisking make a very thick dressing. When applied to warm foods, it immediately thins. Use this robust dressing with warm beans (dried or fresh), grated celery root, steamed potatoes, grilled fennel, broccoli, and cauliflower.
2 tablespoons aged red wine vinegar, sherry vinegar, or fresh lemon juice
2 shallots, finely diced
1 garlic clove, minced
Salt and freshly milled pepper
1 tablespoon dijon mustard
2 tablespoons creme fraiche or sour cream
1/3 cup extra virgin olive oil
2 tablespoons snipped chives
1 tablespoon chopped parsley
3 tablespoons capers, rinsed
Other necessary recipes:
Leeks in Mustard Vinaigrette
Combine the vinegar, shallots, garlic, and 1/4 teaspoon salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, crème fraiche, and oil until thick and smooth. Grind in a little pepper, then stir in the herbs and capers. Taste and adjust the seasonings if needed.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1/2 cup (Serves 4)
Calories: 211
Fat. Total: 21g
Protein: 1g
Carbohydrates, Total: 6g
Sodium: 340mg
% Cal. from Fat: 90%
Cholesterol: 3mg
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