Try this Lemon-Tarragon Vinaigrette recipe, or contribute your own.
Suggest a better descriptionIn either the bowl of a food processor or a mixing bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey. Slowly incorporate the olive oil or stock, either by whisking by hand or pulsing 2 to 3 times in a food processor. The vinaigrette should not be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 1 servings | ||
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Calories: 321 | ||
Calories from Fat: 246 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.3mg | 0 % | |
Potassium 407.1mg | 11 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 20.1g | ||
Protein 2g | 3 % | |
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: 321
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