On Line Cookbook
Rosemary Vinaigrette
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
William Bohannon

Serves/Makes:1 Cup

Ingredients
  • 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
Preparation
  • 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.
Comments
I usually add a little more water to make the vinegar weaker.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.