Grapefruit Vinaigrette Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Ruby grapefruit, (about 1/4
Cup), juice only
1: Lemon, juice only
1: Orange, about 2 tablespoons
Juice only,
1 tsp: Sugar,
1 tbsp: Grapefruit zest,
2 tbsp: Champagne wine vinegar,
1/4 cup: Corn oil,
1/4 cup: Olive oil,
Salt, to taste
Directions:
In a small saucepan over medium-low heat, reduce the citrus juices and
sugar to 2 tablespoons. Transfer to a mixing bowl, and add the zest
and champagne vinegar. Whisk together while drizzling in the combined
oils, and add the salt. Makes about 1 cup. Serve with Black-Eyed
Pea-Crab Salad. Entered into MasterCook by Terri Law, 8/22/96.
Recipe By : Stephan Pyles in __The New Texas Cuisine__
Source from luhu.jp
sugar to 2 tablespoons. Transfer to a mixing bowl, and add the zest
and champagne vinegar. Whisk together while drizzling in the combined
oils, and add the salt. Makes about 1 cup. Serve with Black-Eyed
Pea-Crab Salad. Entered into MasterCook by Terri Law, 8/22/96.
Recipe By : Stephan Pyles in __The New Texas Cuisine__
Source from luhu.jp