Ingredients
- 2 teaspoons sweet mustard or honey mustard
- 4 teaspoons red wine or raspberry vinegar
- 6 tablespoons peanut, vegetable or corn oil
- Freshly ground black pepper to taste 1/4 teaspoon sugar
Directions
Spoon the mustard into a small bowl and add the vinegar. Add the oil, beating with a wire whisk. Add a generous grinding of pepper and the sugar.
Yield: About 1/2 cup
Calories:100 Sodium:Trace Fat: 10.5g. Cholesterol: 0 mgs.
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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
crzylegs@erols.com
Raspberry Vinaigrette