Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Copycat Another Pointe in Tyme Citrus Vinaigrette
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- #9506
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup fresh orange juice
1 lime, juiced
1 tablespoon lemon juice
4 tablespoons champagne vinegar
2 tablespoons Dijon mustard
2 cups olive oil
1 teaspoon parsley, freshly chopped
1 teaspoon chives, freshly chopped
1 teaspoon oregano, freshly chopped
1 teaspoon basil, freshly chopped
1 teaspoon mint, freshly chopped
salt and fresh ground black pepper to taste
directions
Whisk together the citrus juices and vinegar in a bowl until mixed. Whisk in the mustard, then slowly whisk in the oil. Continue to whisk until slightly thickened. Season to taste with salt and fresh ground black pepper.
Recipe Source: Chef Robert Nance, Another Pointe in Tyme
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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