| Sesame-Dijon
Vinaigrette
By Chef Jody Denton, Azie, San
Francisco, CA
Makes
about 1 cup 1 tbsp. Dijon Mustard
Ingredients:
2 tbls. Whole Grain Mustard
2 tbls. Brown Rice Vinegar
1 tbls. Basil (chopped)
1/4 tspn. White Pepper (freshly crushed)
1/4 tspn. Black Pepper (freshly crushed)
1 tbls. Fresh Shallotsl (chopped)
1 tbls. Chives (minced)
2 tbls. Japanese Dashi Broth
1 tbls. Vegetable Oil
1/3 cup Extra Virgin Olive Oil
1/2 tspn. Sesame Oil
1/4 tspn. Salt
Method:
1. Combine all ingredients
except the two oils and mix thoroughly.
2.
Mix the two oils together and slowly whisk them into the mustard
mixture. cover and refrigerate. will last in the refrigerator
for up to one month.
Other
Great Chef Recipes:
Beef
Carpaccio with Sprout Salad, Peanuts and Lime
Crispy
Shrimp and Sweet Sausage Noodle Bundles
Fava
Beans and Morels with Sea Urchin Butter
Grilled
Baby Back Ribs with Green Onion, Chilies and Lime
Jasmine
Tea Cure Salmon
Parfait
of Spicy Hamachi Tartare with Wasabi Mousse
Sake
Mignonette'
Sesame-Dijon
Vinaigrette
Szechwan
Pepper-Salt
Tuna
Sashimi Roll with Truffle Ponzu
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