Try this Mustard Shallot Vinaigrette recipe, or contribute your own.
Suggest a better descriptionRecipes from Michael Lomonacos _Michaels Place_, 3/15 and 16/97 In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oi l in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but sho uld be brought to room temperature before using. Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon"
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1551 | ||
Calories from Fat: 1491 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 165.7g | 221 % | |
Saturated Fat 22.6g | 113 % | |
Monounsaturated Fat 120.6g | ||
Polyunsanturated Fat 17.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1027.2mg | 35 % | |
Potassium 153.6mg | 4 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 14.2g | ||
Protein 4.2g | 6 % | |
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: 1551
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