17
Dressings and Sauces

Basic Vinaigrette

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Provence for the combined basil/thyme/marjoram is an easy way
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need to have on hand.
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¼ cup red wine vinegar
1 teaspoon Dijon-style mustard
¼ cup fresh parsley
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon dried tarragon
¼ teaspoon ground white pepper
½ teaspoon kosher salt
¾ cup extra virgin oli ve oil
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the sides of the jar as necessar y).
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measuring cup from the cover of the ble nder. Blend on speed
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Nutritional information per serving (1 tablespoon):
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Warm Vinaigrette

This delicious vinaigrette will become
a favorite after the first bit e.
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¾ cup extra virgin oli ve oil, divided
1 garlic clove
1 small shallot, cu t into ½-inch pieces
2 tablespoons Dijon-style mustard
¼ teaspoon kosher or sea salt
pinch freshly ground black pepper
3 tablespoons champagne vinegar
1. Pu t one teaspoon of olive oil into the blende r jar and set on
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reserved olive oil. Stir to combine.
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blend an additional 30 seconds a fter all has been added.
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constantly until dressing is heated through.
Nutritional information per serving (1 tablespoon):
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Walnut-Parsley Pesto

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½ cup walnuts, lightly toasted
1 garlic clove
2 cups loosely packed fresh parsley
(about 1 small bunch)
¼ cup grated Parmesan
¼ teaspoon kosher or sea salt
pinch freshly ground black pepper
½ teaspoon lemon zest
1½ teaspoons fresh lemon juice
½ to ¾ cup extra virgin olive oil, di vided
1. Pu t the walnuts in the blender jar. Run on speed s 1 to 3 for
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2. With the unit running on speed 1. Carefully remove the
measuring cup from the cover of the ble nder. Gradually add
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jar as necessary.
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to mix. Add the lemon juice and blend on s peed 1. Remove
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the mixer is running. Scrape down as necessary and let run
until desired consistency. Add remaining oil for thinner
consistency.
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Nutritional information per serving (1 tablespoon):
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