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    Walnut and Late Harvest Riesling Vinaigrette View Edit

    Servings: Not specified

    Directions

    Put the mayonnaise, mustard and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper. (The dressing can be prepared up to 3 days ahead, covered, and refrigerated.) Recommended ingredients: Laurent de Clos Walnut Mustard and Cuisine Perel Late Harvest Riesling Vinegar are available at specialty food stores and by mail order: 1 tablespoon of mayonnaise 2 tablespoons Laurent de Clos Walnut Mustard (see below) or Dijon mustard 1 garlic clove 1/4 cup Cuisine Perel Late Harvest Riesling Vinegar (see below) 1 cup extra-virgin olive oil Salt and freshly ground pepper

    Ingredients

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    Comments

    Walnut and Late Harvest Riesling Vinaigrette

    Warm Potato-Tomato Salad with Dijon Vinaigrette View Edit