Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Mustard and Red Wine Vinaigrette


1 cup dry red wine
7 tablespoon red wine vinegar
3 tablespoon chopped shallots or green onions
2 bay leaves
3 tablespoon Dijon mustard
1/2 cup safflower oil
1/2 cup olive oil

Boil wine, 5 tablespoon vinegar, shallots aqnd bay leaves in heavy small non-aluminum pan until liquid is reduced to 2 tbsp, stirring occasionally, about 10 minutes. Pour reduction into medium bowl; cool. Discard bay leaves.

Whisk remaining 2 tablespoon vinegar and mustard into reduction.

Gradually whisk in both oils. Season to taste with salt and pepper. (Can be prepared 4 days ahead. Cover and refrigerate. Let vinaigrette stand 15 minutes at room temperature and rewhisk before using.)

Makes about 1-1/2 cups.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.