Raspberry Vinegar Marinade - Just Bean Recipes


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Raspberry Vinegar Marinade

1 Shallot, finely chopped
1/2 c Raspberry vinegar
1/4 c Walnut oil
1/4 c Safflower oil
1/2 ts Dry mustard
1/2 ts Dried tarragon
1/2 ts Salt
1/4 ts Freshly ground pepper


Combine all ingredients; mix well. Makes 1 cup Note: If using green beans, snow peas, broccoli or carrots, blanch in boiling water for 3 to 4 minutes or until tender-crisp; refresh under cold running water, pat dry and marinate for a few hours. To use as a salad dressing for Belgian endive, watercress or Boston lettuce, stir in 1/4 cup whipping cream, pour over greens and toss; serve immediately.