Herbed Mustard Vinaigrette
|Shallots||3 , minced|
|Garlic||2 Clove (10 gm), minced|
|Fresh parsley||1 Bunch (100 gm), large stems removed, rinsed and patted dry|
|Fresh thyme||1 Tablespoon, leaves removed from stems (1 Teaspoon Dried Thyme)|
|Basil leaves/1 teaspoon dried sweet basil||1⁄4 Cup (4 tbs)|
|Fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Champagne/Sherry vinegar||1⁄2 Cup (8 tbs)|
|Peanut oil||3⁄4 Cup (12 tbs)|
|Light olive oil||3⁄4 Cup (12 tbs)|
|Black pepper||To Taste|
Process shallots and garlic in the work bowl of a food processor fitted with a metal blade until minced.
Or, thoroughly mince shallots and garlic with a knife and place in a blender.
Add parsley, thyme, basil, oregano, mustard and vinegars.
Process just until blended.
Transfer to covered bowl.
Slowly whisk in oils.
Add pepper, cover and refrigerate.
This dressing keeps several weeks in the refrigerator.