1 quart rice wine vinegar
3 cups red wine
3 cups plain yogurt
1 cup whole grain mustard
1 cup dijon mustard
1 ounce garlic cloves, minced
6 ounces red onion, finely diced
8 ounces green onion, sliced into thin rings
1/4 cup basil, finely chopped
2 teaspoons fresh mustard seed
1 teaspoon dried tarragon
2 teaspoons dried whole oregano
2 teaspoons black pepper
Yield: 3 quarts
1. Blend wines, yogurt, and mustards in mixer bowl, using flat beater.
2. Mix garlic, onions, fresh basil, and spices into yogurt mixture.
3. Store covered in refrigerator for up to 1 week. Shake before serving.
VARIATION:
Creamy Raspberry Vinaigrette. Delete oregano. Add 8 oz pureed fresh raspberries.
3 cups red wine
3 cups plain yogurt
1 cup whole grain mustard
1 cup dijon mustard
1 ounce garlic cloves, minced
6 ounces red onion, finely diced
8 ounces green onion, sliced into thin rings
1/4 cup basil, finely chopped
2 teaspoons fresh mustard seed
1 teaspoon dried tarragon
2 teaspoons dried whole oregano
2 teaspoons black pepper
Yield: 3 quarts
1. Blend wines, yogurt, and mustards in mixer bowl, using flat beater.
2. Mix garlic, onions, fresh basil, and spices into yogurt mixture.
3. Store covered in refrigerator for up to 1 week. Shake before serving.
VARIATION:
Creamy Raspberry Vinaigrette. Delete oregano. Add 8 oz pureed fresh raspberries.
Last edited:
