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Recipes
| Blood Orange-Argan Oil Dressing |
| Chef |
Thierry Rautureau |
| Menupart |
Condiments, Dips and Sauces |
| Daypart |
Lunch, Dinner |
| Yield: 1 cup |
| Dijon mustard 4 tsp. |
4 tsp. |
| Freshly squeezed blood-orange juice |
1/2 cup |
| Seasoned rice vinegar |
3 Tbsp. |
| Argan oil (see note) |
1/4 cup |
| Freshly ground white pepper |
to taste |
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Put mustard in mixing bowl; gradually whisk in orange juice and vinegar and then oil. Season to taste with salt and pepper.
Note: Argan oil, from the Moroccan argan tree, has a deep and distinctive nutty taste. It can be purchased from specialty-foods Web sites. Though other oils can be substituted in the recipe, the results will be considerably different. |
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