A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sherry-Mustard Vinaigrette
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- #73600
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon Dijon mustard
1 tablespoon sherry wine vinegar
1/4 cup canola oil
1 teaspoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh tarragon
fine sea salt
freshly ground black pepper
directions
Combine the mustard and vinegar in a bowl and mix until smooth. Using a whisk, stir in the oil until blended. Stir in the parsley and tarragon. Season to taste with salt and pepper.
Use the vinaigrette immediately or store in a covered container in the refrigerator for up to 2 weeks. Stir before using.
nutrition data
Nutritional data has not been calculated yet.
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