*Tomato water: chop 2 large fresh peeled tomatoes into large dice and cook over medium
heat for 2-3 minutes, then strain in a sieve lined with cheesecloth to capture the juice - or use
one small can of crushed tomatoes strained).
Melt the butter until browned, but not burned (about 5 minutes). Remove from heat, but keep
warm to make the vinaigrette.
Combine the vinegar, tomato water, olive oil, shallot and mustard. Blend in blender or with immersion
blender until smooth. Slowly drizzle in the melted butter and blend until thickened. Season to taste and
set aside at room temperature until ready to serve.
Can be used as a salad dressing, or as a dip for shrimp, or skewered cheese tortellini as an appetizer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 169 (97%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 22.8mg||7 %|
|Sodium 177.5mg||6 %|
|Potassium 31.5mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 0.3g||0 %|
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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: 175
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