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Receta Cilantro Vinaigrette
by Bob Vincent

Cilantro Vinaigrette

This vinaigrette is adapted from one in Bobby Flay's Mesa Grill cookbook. I didn't have rice wine vinegar so I used plane rice vinegar instead. I also whisked in a tablespoon of mayonnaise to thicken the dressing a bit. It stores well refrigerated. It can be used as a dressing or garnish to most any dish.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
  Raciónes: 4 Cup

Ingredientes

  • 2 Tbs rice vinegar
  • 1 1/2 tsp Dijon mustard
  • 2 tsp honey
  • 1 cup cilantro, chopped
  • 1/2 cup canola oil
  • salt/pepper to taste
  • 1 Tbs mayonnaise

Direcciones

  1. Combine vinegar, mustard, honey, and 2 Tbs of cold water in a blender, season with salt and pepper, and blend until smooth. Add the cilantro and blend until incorporated. With the motor running, slowly add the oil and blend until emulsified. Whisk in mayonnaise to thicken slightly. Can be refrigerated for several days. Bring to room temperature before use.