"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spring Lemon and Rosemary Dressing Recipe

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This recipe for Spring Lemon and Rosemary Dressing, 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.

Pat Roylance
Added: Monday, October 8, 2007


1 1/2 cups olive oil
3/4 cups canola oil
1/3 cup loosely packed whole rosemary leaves, chopped finely (or 1 tablespoon dried)
2 1/2 tablespoon Dijon mustard
2/3 teaspoon salt
1 teaspoon freshly ground black pepper
Juice and zest of one medium lemon
1/2 cup red wine vinegar, or as needed

In a medium pot, combine over low heat the olive oil, and rosemary. Heat the oil to 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, lemon zest and a tablespoon of lemon juice.
Begin whisking on slow setting. Slowly drizzle in about one-fourth cup of the olive oil. Whisk in two teaspoons of the lemon juice. Repeat, alternating oil and lemon juice (taste for balance as you go along).
When the olive oil and lemon juice are exhausted, drizzle in the canola oil, cutting it with a little red wine vinegar if more acid is needed. Taste for seasonings.
Use a funnel to transfer contents to a standard 750-milliliter bottle (or a mason jar). Be sure to scrape in everything from the bottom of the bowl. Seal securely. (New screw-cap bottles are best for this.) Refrigerate. Remove 15 minutes before using. Shake well. Store in an airtight jar for a month.
Makes approximately 2 1/2 cups




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