Ingredients
- 1/2 cup Chanpagne or Chardonay
- 1/2 cup extra Virgin olive oil
- tbs minced shallots
- 1/2 tsp dry mustard
- s and p to taste
Directions
place the wine mustard and shallots in a blender or food processor, blend 30 seconds the slowly drizzle in the oil
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Submitted 6/13/05.
Source: Personal
Submitted By: Timothy Banning
dlachez@earthlink.net
champaigne vinagrette