Champagne Vinaigrette

Photo: flickr user Kent Wang

Ingredients

cup champagne vinegar

cup white wine

2 teaspoons Dijon mustard

1 tablespoon granulated sugar

cup corn or canola oil

Preparation

Pat mentioned in a previous e-mail the use of Walnut Oil, which goes particularly well with champagne vinegar. I highly recommend using it instead of the corn or canola oil listed below (walnut oil can now be found in most large supermarkets).

Whisk together the vinegar, wine, mustard, and sugar in a small nonreactive bowl until the sugar is dissolved. Whisk in the oil to form a smooth emulsion. Store, tightly covered, in the refrigerator for up to 2 weeks. Whisk again, or blend, before using.

Note: Sugar acts as a catalyst to blend the flavors of the ingredients.

The amount may be varied to suit individual tastes.

Yield: 1 cup or 16 servings

NOTES : This basic light vinaigrette is one of Chez Eddy's most popular dressings. It is excellent to use when you don't want to overpower the flavor of the dominant ingredient in a dish such as Crab.

It has 48 calories and 4.6 gms. fat per Tbsp. Since we don't eat vinaigrette straight but add it to some sort of salad, the percentage of calories from fat will go down below 30%% once it is combined with other foods.