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Walnut-dill Vinaigrette

1/4

cup

walnut oil

1/2

teaspoon

minced garlic

1/4

cup

rich chicken or shellfish stock

1

teaspoon

white wine Worcestershire

1 1/2

tablespoons

Dijon mustard

1

teaspoon

sherry vinegar, (or to taste)

2

teaspoons

chopped fresh chives

2

teaspoons

chopped fresh dill

1

teaspoon

grated lemon zest

Salt, and freshly ground pepper

1

Place all ingredients in a blender except the herbs and pulse

2

at high speed until fully combined and creamy. Stir in herbs

3

and correct seasoning with salt and pepper. Store covered in

4

refrigerator for up to 3 days.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (3.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

508.04

Calories From Fat (97%)

490.7

% Daily Value

Total Fat 55.6g

86%

Saturated Fat 5.01g

25%

Cholesterol 0mg

0%

Sodium 286.33mg

12%

Potassium 115.14mg

3%

Total Carbohydrates 3.72g

1%

Fiber 1.16g

5%

Sugar 0.13g

 

Protein 1.63g

3%