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Full Online Book HomeLearning KitchenSalads And Dressings - Lemongrass Vinaigrette
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Salads And Dressings - Lemongrass Vinaigrette Post by :michaelms Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3027

Click below to download : Salads And Dressings - Lemongrass Vinaigrette (Format : PDF)

Salads And Dressings - Lemongrass Vinaigrette

1 1/2 stalks lemongrass (bottom 3-4" only) -- minced
2 tbsp. fish sauce (nam pla preferably)
2 tbsp. freshly squeezed lemon juice -- + 1 tsp.
2 tbsp. fresh mint leaves -- minced
1 1/2 tsp. mild honey -- such as orange
5 cloves garlic (to 6) -- minced
1 medium serrano chile -- seeded and minced
1/2 cup vegetable oil such as peanut oil


Place all ingredients, except the oil, in a blender and blend for a few seconds. With the motor running, add the oil in a thin stream. Process until smooth and emulsified. This vinaigrette can be refrigerated, covered, for up to 2 days.

Bring to room temperature and whisk to re-emulsify before serving.

From the restaurant Authentic Cafe in Los Angeles, CA. Posted to RecipeCafe 7/11/99
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