The Culinary Institute of America and The National Association for the Specialty Food Trade
Walnut Oil Vinaigrette With Herbs
Yield: 1 ½ cups
| Ingredients | Amount |
|---|---|
| Shallots or green onions, white portion only, chopped | 1/3 cup |
| Garlic, blanched, chopped | 1 tbsp. |
| Lemon zest, grated | 1 tsp. |
| Stock, rich chicken, reduced by 50% from original | ½ cup |
| Lemon juice, fresh | 1 tbsp. |
| Sherry vinegar | 1 tbsp. |
| Mustard, dijon | 1 ½ tbsp. |
| Oil, walnut, fragrant | ½ cup |
| Salt | to taste |
| Pepper, freshly ground | to taste |
| Herbs, dill, tarragon, parsley, chives or a combination, fresh, chopped | 2 tbsp. |
Method
- Add the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender and purée till smooth. Add remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired.
- Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days.
Note: Use a walnut oil that has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content and also results in a "creamy" vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can.
John Ash © 1996