queensveg

Condimento di Erbe

Herb Condiments
From The Umberto Menghi Cookbook, 1982

All ingredients must be at room temperature.
1 T Dijon mustard
1 t fresh parsley, finely chopped
2 cloves garlic, finely chopped
1 t fresh basil, finely chopped
1 t fresh tarragon, finely chopped
1 t fresh chervil, finely chopped (don’t worry if you can’t find this)

Mix mustard, parsley, garlic, basil, tarragon and chervil together in a bowl.

2 T lemon juice
2 T vinegar

Add lemon juice and vinegar to above mixture and stir until well blended.

¾ c olive oil

Slowly add oil in a steady stream to above mixture whisking constantly in the same direction until oil is well blended.

1 dash of Tabasco sauce

Add Tabasco sauce to mixture and stir until well blended.

Salt (to taste)
Freshly ground black pepper (to taste)

Season with salt and pepper.

Yields approx 1 cup. Use 1 T per portion when serving with salads. This recipe can be used as a dressing for all types of salads and cold fresh vegetables or as antipasto dressing.

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This entry was published on November 29, 2012 at 7:42 pm. It’s filed under Salads, Side dishes, Starters and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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