Walnut Oil Vinaigrette
Recipe type: Condiments
Serves: 1
  • 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 teaspoons fresh dill; chopped
  • Kosher salt and freshly ground black pepper
  1. 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.
  2. Yield: 3/4 cup
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