*  Exported from  MasterCook II  *

                         Walnut Oil Vinaigrette

Recipe By     : COOKING RIGHT SHOW#CR9658
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import                  Cooking Right Show

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/4  Cup           walnut oil
    1/2  Teaspoon      garlic -- minced
    1/4  Cup           rich chicken stock or shellfish stock
  1      Teaspoon      white-wine Worcestershire
  1 1/2  Tablespoons   Dijon-style mustard
  1      Teaspoon      sherry vinegar
  2      Teaspoons     fresh parsley -- chopped
  2      Teaspoons     fresh chives -- chopped
  2      tsp           fresh dill -- chopped
                       Kosher salt and freshly ground black peppe

In a blender or food processor, combine the walnut oil, garlic, stock,
Worcestershire, 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.

Yield: 3/4 cup

                  - - - - - - - - - - - - - - - - - -