Sauce Vinaigrette Au Vermouth (Vermouth Vinaigrette For Salads)

By Craig Claiborne and Pierre Franey

Published February 27, 1982

Total Time
5 minutes
Rating
5(5)
Comments
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Ingredients

Yield:About one cup

  • 1 ½ tablespoons imported mustard, preferably Dijon

  • 1 tablespoon red-wine or malt vinegar

  • ¼ cup dry white vermouth

  • ½ cup olive oil

  • 2 tablespoons finely chopped shallots

  • Salt, if desired

  • Freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 518 calories; 40 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 54 grams fat; 1 gram fiber; 263 milligrams sodium; 1 gram protein; 1 gram 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

    Put the mustard and vinegar in a mixing bowl and add the vermouth while beating with a wire whisk.

  2. Step 2

    Add the oil gradually, beating vigorously with the whisk. Add the shallots, salt and pepper to taste.

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5 out of 5
5 user ratings
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Comments

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Kc

Absolutely fantastic w lightly steamed asparagus.

dawn

Made for a side salad paired with snow crab legs, grilled zucchini, and wild rice

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