Herbed French Dressing
Yield: Makes about 2/3 cup
Ingredients
PreparationIngredients
- 2 to 4 tablespoons wine vinegar Add to list
- 1/2 teaspoon Dijon-style mustard Add to list
- 1/3 to 1/2 cup olive oil, or to taste Add to list
- 1 1/2 teaspoons minced fresh parsley leaves Add to list
- 1 1/2 teaspoons minced fresh chives Add to list
- 1 1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried Add to list
- 1 1/2 teaspoons minced fresh chervil or 1/2 teaspoon dried Add to list
- Salt and pepper to taste Add to list
Preparation
In a bowl, combine the vinegar, mustard, and salt and pepper to taste. Add the oil in a stream, whisking until it is emulsified. Stir in the parsley, the chives, the tarragon, and the chervil.
Recipe by
Source: PCC Natural Markets Taste of Nations 1999 Cookbook
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.