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Rosemary Vinaigrette
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Recipe Information
William Bohannon

Serves/Makes:1 Cup

  • 1/3 Cup (80 ml) Rosemary Vinegar or Plain Champagne Vinegar
  • 2/3 Cup (150 ml) Olive Oil
  • 2 Tbs (30 ml) chopped garlic
  • Sprig of fresh rosemary (stem removed)
  • dash of worcestershire sauce
  • pinch of chopped parsley
  • 1 Tbs (15 ml). Apple juice
  • Salt and fresh ground pepper to taste
  • Minced black olives to taste
  • Minced onion to taste
  • Minced pimento to taste
  • Place everything in the blender except oil, olives, onion, and pimento.
  • Turn on and drizzle in the oil slowly to emulsify.
  • Whisk in the minced olives, onion, pimento if desired.
  • Store overnight for best flavor.
  • Whisk or shake before serving.
I usually add a little more water to make the vinegar weaker.

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