Mustard Vinaigrette

Recipe By Puck (adapted by Bret Wortman)
Category Atkins; Dressings
Main Ingredient Oil
Cuisine Style French
Yield 2.5 Cups
Preparation Time 0:00
Cooking Time 0:00
Personal Rating
 
Ingredients
2 tsp Dijon mustard
2 tsp Tarragon, minced, fresh
2 tbsp Sherry wine vinegar
2 Egg yolks
1/4 tsp Salt
1 pinch Black pepper, freshly ground
2 cups Almond oil
Preparation
1. With a wire whisk, combine all ingredients except the oil.
2. In a steady stream (slowly) add the oil, continuing to whisk
continuously.
______________________________________________________________________
Per Cup: 3875 Calories; 437 g Fat; 36 g Sat Fat; 0 mg Cholesterol; 696 mg
Sodium; 4 g Carb; 0.58 g Fiber; 1 g Protein.

Note
Olive and walnut oils can be used but are often too strongly flavored.
Almond or safflower oiils are milder and more likely to please everyone.
Can be refrigerated for up to a week. Works especially well on a spinach
salad.


Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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