Culinary Institute of New Orleans - Champagne Vinaigrette

Culinary Insitute of New Orleans

Champagne Vinaigrette
Yield 6 oz.

2 oz. Champagne
3 oz. Orange Juice
1 tsp. Basil, fresh minced
1 tsp. Mint, fresh minced
1 oz. Creole Mustard
1/8 tsp. Salt
1/8 tsp. Black Pepper
1/8 tsp. Hot Sauce

Méthode:
Place all ingredients into a blender or food processor and combine on high for 1 minute, remove and refrigerate until needed.