Recipe By : The Vegetarian Epicure
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
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1/2 cup olive oil
1/4 cup basalmic vinegar
2 tablespoons Dijon mustard -- grey poupon
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
3 large garlic cloves -- minced
1 large lemon -- juiced
To make the sauce, either whip all the ingredients together in a blender at
high speed for several minutes, or follow the old time-honored process:
Combine the vinegar, mustard, salt, pepper and the garlic. Beat in the olive
oil gradually with a fork or a whisk until the mixture emulisfies.
Remember-whole fresh garlic cloves must be used or the sauce won't be
sharp!
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NOTES : I use my Tupperware shaker to whip up this tasty dressing. Great on
salads, cold par-cooked asparagus, and as the marinade in reciped that
call for oil packed artichokes (I always use water packed ones).
