La cuisine d’une pêcheuse californienne is a recipe book for our family and others
Sep 2, 2010
Sour Cream-Anchovy Vinaigrette
Ingredients:
1 large shallot, finely minced
1 1/2 tsp. red wine vinegar
2 anchovy fillets, rinsed, patted dry
2 tsp. lemon juice
2 Tbs. light sour cream
1 tsp. Dijon mustard
1 tsp. course black pepper
3/4 cup light olive oil
1 Tbs. water
1/4 tsp. salt
Preparation:
Mix shallot, vinegar, anchovies, lemon juice, sour cream, mustard, pepper, olive oil, water and salt in food processor or blender. Can be made a day ahead and refrigerated.
Serving Suggestion:
Bring to room temperature before using.
My former staff at John Wayne Airport
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