Pierre Franey's Ginger Vinaigrette

By Pierre Franey

Published June 30, 1992

Total Time
5 minutes
Rating
4(7)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:¾ cup

  • 2 tablespoons Dijon mustard

  • 1 tablespoon grated fresh ginger

  • 2 tablespoons finely chopped shallots

  • 1 teaspoon finely chopped garlic

  • 2 tablespoons tarragon vinegar

  • ¼ cup diced canned pimentos

  • Salt and freshly ground pepper to taste

  • ½ cup olive or corn oil

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 694 calories; 21 grams monosaturated fat; 40 grams polyunsaturated fat; 9 grams saturated fat; 74 grams fat; 2 grams fiber; 384 milligrams sodium; 2 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl. Blend well with a wire whisk.

  2. Step 2

    Add the olive oil, whisking rapidly until well blended.

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4 out of 5
7 user ratings
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