I was challenged by my Aunt (hi Aunt Liz!) to make a sauce for her salmon patties but the sauce had some strict requirements- it had to be glutten and dairy free. That means no yogurt, no butter, no flour to thicken a sauce. So I was stumped for a bit but then I had the thought- why not make a vinaigrette? They're jam packed with flavor and pass the requirements!This sauce would be a great fit for fish, chicken, or even to dress a salad!
Ingredients:
1 teaspoon Dijon mustard
1 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon chopped mixed fresh herbs, such as basil, parsley, chives, and rosemary
Directions:
1. in a medium bowl add dijon mustard. Whisk in lemon juice and fresh herbs.
2. While constantly whiskin, slowly drizzle in olive oil. Keep stirring and adding oil in slowly until you have a nice emulsion.
3. Use immediately or store in fridge and re-whisk together before serving.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment