Vinaigrette Dressing #3
Ingredients 11 ingredients
- 1 tablespoon Lemon juice
- Capers (optional)
- 1 teaspoon Dry mustard
- 1 Hard-boiled egg; separately rub white and yellow through sieve (optional)
- 1 teaspoon Dijon mustard
- 3 teaspoons Salt
- 1/3 cups Tarragon vinegar
- 1 3/4 cups Vegetable oil
- 2 teaspoons Ground black pepper
- 1/4 cups Olive oil
- 1 Clove garlic; bruised
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
Chef Wood
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- In a bowl, mix salt, pepper, dry and Dijon mustards, lemon juice, vinegar and stir well. Slowly add oils and beat until creamy consistency. Add garlic. After tossing salad, dust with eggs. You may add capers to dressing. Yield: 3 bottles.
- JUDY BURROW (MRS. LARRY)
- From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Plating
Cookware for this recipe
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Mixing bowl
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Wooden spoon