House Vinaigrette
1 1/2 tablespoons red-wine vinegar
1 1/2 tablespoons Sherry vinegar*
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1 pinch freshly ground white pepper
1/4 cup plus 1/2 tablespoon olive oil
1/4 cup plus 1/2 tablespoon corn oil
*available at specialty foods shops and some supermarkets
In a bowl whisk together vinegars, mustard, sea salt, and white pepper until mustard is incorporated. In a very slow stream whisk in olive oil and then corn oil and whisk until emulsified. Vinaigrette keeps, covered and chilled, 1 week.
Makes about 3/4 cup. (Original Recipe was double this)
Gourmet
July 1998
Le Bernardin Cookbook
Epicurious.com © CondeNet, Inc. All rights reserved.
1 1/2 tablespoons Sherry vinegar*
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1 pinch freshly ground white pepper
1/4 cup plus 1/2 tablespoon olive oil
1/4 cup plus 1/2 tablespoon corn oil
*available at specialty foods shops and some supermarkets
In a bowl whisk together vinegars, mustard, sea salt, and white pepper until mustard is incorporated. In a very slow stream whisk in olive oil and then corn oil and whisk until emulsified. Vinaigrette keeps, covered and chilled, 1 week.
Makes about 3/4 cup. (Original Recipe was double this)
Gourmet
July 1998
Le Bernardin Cookbook
Epicurious.com © CondeNet, Inc. All rights reserved.
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