"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tarragon-Grapefruit Vinaigrette Recipe

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This recipe for Tarragon-Grapefruit Vinaigrette, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup canola oil
1 1/2 cups olive oil
1 tablespoon fresh thyme leaves, stemmed, chopped, or 1/2 tablespoon dried
2 1/2 tablespoons Dijon mustard
2/3 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup fresh grapefruit juice (sweeter pink or red are best), or to taste

Directions:
Directions:
In a small pot, combine over low heat the olive oil and thyme. Heat the oil just short of bubbling. Remove from heat and set aside for at least 60 minutes.
Meanwhile, in the work bowl of a kitchen mixer or a hand-held mixer, combine the mustard, salt, black pepper and a tablespoon of grapefruit juice.
Begin whisking on slow setting. Drizzle in about 1/4 cup of the olive oil, then more of the grapefruit juice. Repeat in that order, tasting for balance as you go along.
When the olive oil and grapefruit juice are exhausted, drizzle in the canola oil, cutting it with a little red wine vinegar if it needs a boost of acidity. Taste for seasonings.
Using a funnel, transfer dressing to a standard 750-milliliter wine bottle (or a mason jar). Seal securely and refrigerate. (New screw-cap bottles are best for this.) Refrigerate. Remove 15 minutes before using, and shake very well. Lasts at least a month refrigerated.
Makes about 2 cups

 

 

 

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