Sherry Mustard Vinaigrette From The Culinary Insti...

Prep Time: 0 Minutes

Cook Time: 10 Minutes

Ready In: 10 Minutes

Servings: 1

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,..

Ingredients:

one teaspoon cornstarch

one-half cup vegetable stock

three tablespoons olive oil

two tablespoons sherry vinegar

two tablespoons tangerine juice

one tablespoon dijon mustard

one tablespoon light brown sugar

two teaspoons minced shallots

one teaspoon minced garlic

one-half teaspoon salt

one-quarter teaspoon ground black pepper

Directions:

1. 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.
2. Combine remaining vinaigrette ingredients and whisk into thicken stock.

By RecipeOfHealth.com