Walnut Oil Vinaigrette

* Exported from MasterCook II *

Walnut Oil Vinaigrette

Recipe By : COOKING RIGHT SHOW#CR9658
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup walnut oil
1/2 Teaspoon garlic -- minced
1/4 Cup rich chicken stock or shellfish stock
1 Teaspoon white-wine Worcestershire
1 1/2 Tablespoons Dijon-style mustard
1 Teaspoon sherry vinegar
2 Teaspoons fresh parsley -- chopped
2 Teaspoons fresh chives -- chopped
2 tsp fresh dill -- chopped
Kosher salt and freshly ground black peppe

In a blender or food processor, combine the walnut oil, garlic, stock,
Worcestershire, mustard and vinegar. Blend until fully combined and creamy.
Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste.
Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to
room temperature before using.

Yield: 3/4 cup

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