Pierre Franey's Ginger Vinaigrette
- Total Time
- 5 minutes
- Rating
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Ingredients
Yield:¾ cup
- 2tablespoons Dijon mustard
- 1tablespoon grated fresh ginger
- 2tablespoons finely chopped shallots
- 1teaspoon finely chopped garlic
- 2tablespoons tarragon vinegar
- ¼cup diced canned pimentos
- Salt and freshly ground pepper to taste
- ½cup olive or corn oil
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)
694 calories; 74 grams fat; 9 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 40 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 384 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl. Blend well with a wire whisk.
- Step 2
Add the olive oil, whisking rapidly until well blended.
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