Try this Basic Vinaigrette (Cooks Garden) recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, make a paste of the vinegar, the mustard and the garlic. Begin whisking in the oil a few drops at a time, then in a thin stream, until all the oil has been added and the mixture is emulsified. Season to taste with salt and pepper. Voila! Make a delicious variation by substituting balsamic vinegar and honey mustard. From: The Cooks Garden catalog - Spring/Summer 1993 (page 65)
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Serving Size: 1 Cup (100g) | ||
Recipe Makes: 1 Cup | ||
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Calories: 204 | ||
Calories from Fat: 189 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 232.2mg | 8 % | |
Potassium 51mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.6g | ||
Protein 0.9g | 1 % | |
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: 204
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