1 Shallot, peeled,diced fine
1 tsp Dijon mustard
1 tsp Fresh oregano, minced
2 medium Lemons, JUICE only
1/2 cup Olive oil
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In a bowl whisk shallot, mustard, oregano and 1/2 of lemon juice until combined well.
Add oil slowly while whisking vigorously. Add remaining lemon juice and season with salt and pepper. Add oil, a little at a time, blending after each addition until sauce coats the back of a spoon.
Add additional seasoning to taste if desired.
NOTE: This is delicious drizzled over sliced beefsteak tomatoes and sprinkled with crumbled blue cheese if desired.
From the recipe files of suzy@bestweb.net
Posted to MM-Recipes Digest V4 #228 by Suzy <suzy@bestweb.net> on Aug 28, 1997
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