Author Topic: Swiss Vinaigrette.  (Read 3641 times)

Offline achookwoman

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Swiss Vinaigrette.
« on: February 23, 2015, 09:38:03 am »
Inspiration for this tasty sauce came from, ' A Salad for all Seasons' by Harry Eastwood. I say inspired because I miss read the recipe.
This is what I did.
Into TMX bowl place
4 dessert spoons of Dijon mustard
2 tablespoons of olive oil
2 tablespoons of red wine vinegar
1 dessertspoon of honey
Pinch of salt
Mix on  speed 3 until well mixed. ( look in hole in lid. )
Store in a sterile bottle in fridge.

I served this over roasted veggies. Perfect!!

Offline cookie1

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Re: Swiss Vinaigrette.
« Reply #1 on: February 23, 2015, 11:49:04 am »
It would lift them to another level, thanks Chookie.
May all dairy items in your fridge be of questionable vintage.

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Offline Cornish Cream

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Re: Swiss Vinaigrette.
« Reply #2 on: February 23, 2015, 11:53:12 am »
Sounds delicious Chookie.
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline judydawn

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Re: Swiss Vinaigrette.
« Reply #3 on: February 23, 2015, 01:12:40 pm »
Does it taste very mustardy Chookie :P  It sounds as if it would be nice on a tossed salad too.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline achookwoman

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Re: Swiss Vinaigrette.
« Reply #4 on: February 23, 2015, 08:32:33 pm »
Not too mustardy, Judy. Think it would be good with corned beef. Probably ok for salad but a bit thicker like Mayo.

Offline JulieO

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Re: Swiss Vinaigrette.
« Reply #5 on: February 23, 2015, 10:17:06 pm »
Sounds delicious Chookie.  I think a dessertspoon = 2 tsp, so I will use that amount when making it. Thanks Chookie.  :D

Offline trudy

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Re: Swiss Vinaigrette.
« Reply #6 on: February 23, 2015, 11:46:08 pm »
Thanks Chookie.