I always try to keep some kind of vinaigrette on hand, but I needed this for the Panzanella so I made up a big batch of it.
1\2 a quart of Olive Oil
1\4 of a quart Red Wine Vinegar
1 Tbs ground mustard
1 Tbs whole grain mustard
1 small shallot minced
2 tsp sugar
3 Tbs fresh herbs minced- I used parsley, oregano, lemon basil, sage, and thyme
S & P
Mix it all in a quart container and shake very, very well. I will emulsify, but before every use you should shake again it because it will separate.
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