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 Cilantro Vinaigrette. |
 Blend ingredients in a blender then slowly add oil to emulsify.. |
 Whisk in mayonnaise to thicken. |
 Store well refrigerated. |
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This vinaigrette is adapted from one in Bobby Flay's Mesa Grill cookbook. I didn't have rice wine vinegar so I used plane rice vinegar instead. I also whisked in a tablespoon of mayonnaise to thicken the dressing a bit. It stores well refrigerated. It can be used as a dressing or garnish to most any dish.
Ingredients
- 2 Tbs rice vinegar
- 1 1/2 tsp Dijon mustard
- 2 tsp honey
- 1 cup cilantro, chopped
- 1/2 cup canola oil
- salt/pepper to taste
- 1 Tbs mayonnaise
Directions
- Combine vinegar, mustard, honey, and 2 Tbs of cold water in a blender, season with salt and pepper, and blend until smooth. Add the cilantro and blend until incorporated. With the motor running, slowly add the oil and blend until emulsified. Whisk in mayonnaise to thicken slightly. Can be refrigerated for several days. Bring to room temperature before use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 267 | 95% |
| Total Fat 30.26g | 38% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Potassium 28mg | 1% |
| Total Carbs 3.22g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.99g | 2% |
| Protein 0.16g | 0% |
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Comments
July 23, 2013Now that's what I'm talking about! I adore cilantro and tell everyone when I die I want to be embalmed in it. This recipe goes straight to my "Try Soons".
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