Cookbook:Champagne Vinaigrette
| Champagne Vinaigrette | |
|---|---|
| Category | Salad dressing recipes |
| Yield | 3 cups (750 ml/1.6 US pt) |
| Time | 35 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine | Vegetarian Cuisine
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 tablespoon (15 ml) |
| Servings Per Recipe: | 50 |
| Amount per serving | |
| Calories | 82 |
| Calories from fat | 80 |
| Total Fat | 8.9 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 9 mg |
| Total Carbohydrates | 0.3 g |
| Dietary Fiber | 0 g |
| Sugars | 0.2 g |
| Protein | 0.1 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
Ingredients
[edit | edit source]- 1 garlic clove
- 1 cup champagne vinegar
- ½ teaspoon freshly ground black pepper
- 1 pinch salt
- 2 teaspoons Dijon mustard
- 2 cups extra virgin olive oil
Procedure
[edit | edit source]- Crush garlic clove with the side of the blade of a chef's knife or other flat object. Transfer the clove, leaving it in one piece, to a mixing bowl.
- Add the vinegar, pepper and salt, and allow to sit for 30 minutes.
- Remove and discard the garlic. Whisk in the mustard. Slowly add the oil, whisking constantly to emulsify.
Notes, tips, and variations
[edit | edit source]- If not using immediately, store in a covered container in the refrigerator. Whisk again or shake container vigorously to re-emulsify before serving.