Vinaigrette


Cuisine: Creole

Category: vegetable

Servings: 6

Ingredients:

1 CUP YIELD

1/2 cup corn oil
1/2 cup olive oil
1/4 cup lemon juice
1/2 tsp. salt
1 tsp. dry mustard
3 shallots, finely chopped
3 sprigs parsley, finely chopped
1/8 tsp. cayenne pepper


Instructions:

Place all ingredients in a blender. Blend on medium speed for 1 minute. Pour on salads, or use as a dip for steamed artichoke leaves.

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