“I collect many of my recipes by asking chefs at restaurants for their recipe for something that I particulary enjoyed. This vinaigrette recipe came from Morton's in Denver. I use it for salads, pasta and vegies.”
READY IN:
5mins
SERVES:
32
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender or food processor:.
  2. Add first seven ingredients.
  3. Blend well.
  4. Slowly add the oils.
  5. Blend until well emulsified.
  6. Keeps well in the refrigerator for up to 2 weeks.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: