Sherry Mustard Vinaigrette from the Culinary Institute of America
From peetabear 15 years ago
- 10 minutes to make
- Serves 0
this is a recipe that was included in the chinese long bean recipe... but I like to keep recipes like this in a separate file so I don't have to try and remember what recipe used it.... the recipe is from the Culinary Institute of America. Read more . in Hyde Park New York,.. See less
Ingredients
- One teaspoon cornstarch shopping list
- One-half cup vegetable stock shopping list
- Three tablespoons olive oil shopping list
- Two tablespoons sherry vinegar shopping list
- Two tablespoons tangerine juice shopping list
- One tablespoon Dijon mustard shopping list
- One tablespoon light brown sugar shopping list
- Two teaspoons minced shallots shopping list
- One teaspoon minced garlic shopping list
- One-half teaspoon salt shopping list
- One-quarter teaspoon ground black pepper shopping list
How to make it
- To make vinaigrette, combine cornstarch with one teaspoon water to form a slurry. Bring vegetable stock to a boil. Add slurry and stir until stock thickens. Cool to room temperature.
- Combine remaining vinaigrette ingredients and whisk into thicken stock.
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