Mint vinaigrette


2 egg yolks
1/4 cup rice wine vinegar
2 tbsp (about 1/2 bunch) plus
2 tsp finely chopped mint leaves
1 tbsp soy sauce
1/2 tsp ground coriander
1/2 cup peanut oil
1/4 tsp salt
1/4 tsp freshly ground pepper

How to prepare

In a blender, combine the egg yolks, vinegar, 2 tbsp mint leaves, soy sauce, Coriander, and a little oil with the motor running, slowly pour in the remaining oil And blend until smooth transfer to a sm bowl and stir in the remaining 2 tsp Chopped mint leaves season with salt and pepper to taste and refrigerate, covered, Until needed serves 6 by wolfgang puck.

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