Spago House Dressing
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 1 large shallot, minced
- 1½ teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon sherry wine or rice wine vinegar
- ¼ cup olive oil
- ¼ cup vegetable oil
- Salt and freshly ground white pepper
Method
- In a small bowl, whisk together the shallot and the mustard.
- Whisk in the vinegars, and then the olive and vegetable oils.
- Season with salt and pepper to taste.
- Transfer to a covered container and refrigerate until needed.
Notes from the kitchen
- Per tablespoon: 83 calories (percent of calories from fat, 98), trace protein, trace carbohydrates, trace fiber, 9 grams fat (1 gram saturated), no cholesterol, 8 milligrams sodium.
- Per (2-tablespoon) serving: 286 calories (percent of calories from fat, 76), 1 gram protein, 8 grams carbohydrates, 1 gram fiber, 12 grams fat (1 gram saturated), no cholesterol, 94 milligrams sodium.
Family note
This recipe makes about 3/4 cup dressing, so you'll have enough left over to enjoy on a family dinner salad the next night, too.
Original page
Photographed from Lucy's collection.
