Sauce Vinaigrette Au Vermouth (Vermouth Vinaigrette For Salads)

By Craig Claiborne and Pierre Franey

Total Time
5 minutes
Rating
5(5)
Comments
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Featured in: FOOD; WHETTING THE APPETITE

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Ingredients

Yield:About one cup
  • 1½tablespoons imported mustard, preferably Dijon
  • 1tablespoon red-wine or malt vinegar
  • ¼cup dry white vermouth
  • ½cup olive oil
  • 2tablespoons finely chopped shallots
  • Salt, if desired
  • Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

518 calories; 54 grams fat; 7 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 263 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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Preparation

  1. Step 1

    Put the mustard and vinegar in a mixing bowl and add the vermouth while beating with a wire whisk.

  2. Step 2

    Add the oil gradually, beating vigorously with the whisk. Add the shallots, salt and pepper to taste.

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5 out of 5
5 user ratings
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Comments

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Kc

Absolutely fantastic w lightly steamed asparagus.

dawn

Made for a side salad paired with snow crab legs, grilled zucchini, and wild rice

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