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 - email@example.com 08-07-1996 Recipe by: John Ash
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1015 (98%)|
|Amt Per Serving||% DV|
|Total Fat 112.7g||150 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 69.9g|
|Cholesterol 0mg||0 %|
|Sodium 1024.6mg||35 %|
|Potassium 192.8mg||5 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 2.5g|
|Protein 4.6g||7 %|
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Calories per serving: 1032
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