Champagne Vinaigrette
Ingredients:
| 4 cups clam broth or bottled clam juice |
| 2 cups champagne vinegar |
| 8 teaspoons Dijon mustard |
| 8 medium shallots,finely minced |
| 1 large garlic clove, finely minced |
| 2 cups extra-virgin olive oil |
| coarse salt and white pepper to taste |
Garnish |
| 10 ripe plum tomatoes seeded and diced ¼” |
| 8 tablespoons finely minced chives |
Method:
- Whisk together all ingredients except the garnish in a large bowl.
- Add garnish at service if desired.
Yeild: About 8 cups.
Source: Chef Keith Hammerich, CCSF
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