Walnut Oil Vinaigrette

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Try this Walnut Oil Vinaigrette recipe, or contribute your own.


1/2 c Rich chicken stock; defatted
1/2 ts Garlic; minced
Freshly ground black pepper;
1/2 c Walnut oil
1 tb Chopped fresh chives
2 ts White wine Worcestershire
1 tb Chopped fresh parsley
Kosher Salt; to taste
3 tb Dijon mustard
1 ts Sherry vinegar
1 tb Chopped fresh dill or
(or 1/2 cup shellfood stock)

Original recipe makes 1 servings



In a blender or food processor, combine the walnut oil, garlic, stock, Worcestershire sauce, 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. This recipe yields 1 1/4 cups of vinaigrette. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9622 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John Ash

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