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| Bouchon House Vinaigrette | |
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| Topic Started: Apr 3 2007, 11:56 AM (16 Views) | |
| Revord | Apr 3 2007, 11:56 AM Post #1 |
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Bouchon House Vinaigrette Yield: About 2 cups ¼ cups Dijon mustard ½ cup red wine vinegar 1 ½ cups canola oil Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in ½ cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be creamy. Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. The dressing can be refrigerated for as long as 2 weeks. Should the vinaigrette separate, use a blender, or immersion blender to re-emulsify it. |
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5:24 PM Nov 26
