Grand Marnier, fresh juice or orange, fresh basil and a touch of mustard highlights this vinaigrette! Serve over butter (Boston) lettuce, sliced mushrooms, thinly sliced sweet onion, and drained mandarin orange segments!

Makes about 1/2 cup

1/3 c. plus 1 T. corn oil

1 T. Grand Marnier (or to taste)

2 T.  juice of fresh orange (do not use orange juice in a carton)

2 T. white wine vinegar

3-4 leaves fresh basil, sliced crosswise into ultra thin strips

1/2 t. dry mustard

dash red cayenne pepper

dash black pepper

salt to taste

Combine oil, Grand Marnier, juice of orange, vinegar, basil, dry mustard, red and black pepper. Stir briskly with fork till thoroughly blended. Salt to taste.


Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

%d bloggers like this: