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Cilantro Vinaigrette
Prep: 10 min Servings: 4by Bob Vincent126 recipes>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. Ingredients
- 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
Directions
- 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.
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