Sherry Mustard Vinaigrette from the Culinary Institute of America
From peetabear 15 years agoIngredients
- 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.
People Who Like This Dish 5
- chefmeow Garland, TX
- desismom Palm City, FL
- cher3231 Denham Springs, LA
- uhannigan PA
- choclytcandy Dallas, Dallas
- peetabear Mid-hudson Valley, NY
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments