Pierre Franey's Ginger Vinaigrette

By Pierre Franey

Total Time
5 minutes
Rating
4(6)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:¾ cup
  • 2tablespoons Dijon mustard
  • 1tablespoon grated fresh ginger
  • 2tablespoons finely chopped shallots
  • 1teaspoon finely chopped garlic
  • 2tablespoons tarragon vinegar
  • ¼cup diced canned pimentos
  • Salt and freshly ground pepper to taste
  • ½cup olive or corn oil
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)

694 calories; 74 grams fat; 9 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 40 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 384 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl. Blend well with a wire whisk.

  2. Step 2

    Add the olive oil, whisking rapidly until well blended.

Ratings

4 out of 5
6 user ratings
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