Try this Walnut Oil Vinaigrette with Herbs recipe, or contribute your own.
Suggest a better descriptionAdd the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender and puree till smooth. Add remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired. Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days. This recipe yields approximately 1 1/2 cups of vinaigrette. Comments: Use a walnut oil that has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content a bit and also results in a "creamy" vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9765 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-06-1997 Recipe by: John Ash Converted by MM_Buster v2.0
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 1 servings | ||
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Calories: 34 | ||
Calories from Fat: 11 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 343.4mg | 12 % | |
Potassium 90.8mg | 2 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 2.9g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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