HERB VINAIGRETTE

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Herb Vinaigrette image

Categories     Kosher

Yield makes about 2 cups

Number Of Ingredients 9

4 cloves garlic, blanched or poached (see page 192)
1 cup packed fresh flat-leaf parsley
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 teaspoon kosher salt
1/4 cup freshly squeezed lime juice
2 tablespoons mirin (Japanese cooking wine)
3/4 cup olive oil
1 teaspoon honey, or as needed

Steps:

  • Combine all the ingredients except the olive oil and honey in a food processor or blender. With the machine running, gradually add the olive oil to create an emulsion. Add honey to taste. Taste and adjust the seasoning.

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