Muscat Vinaigrette 1.000
Apr 11, 2007

This is served with Rustico's salad of green, red and blue: mixed greens, fire-roasted grapes, radishes and Bailey Hazen cheese.

Sauterne-colored muscat vinegar can be ordered online; moscatel vinegar (made from Spanish muscat grapes) is available at Dean & DeLuca, 3276 M St. NW, 202-342-2500.

Refrigerate in an airtight container for up to 1 week.


Servings: 1 cup
Ingredients
  • 5 tablespoons muscat grape balsamic vinegar, such as Delouis brand
  • 1/4 cup golden raisins
  • 1/2 cup blended oil (75 percent canola, 25 percent olive oil)
  • 1/4 teaspoon Dijon-style mustard
  • Sea salt
  • White pepper

Directions

In a medium saucepan over medium-high heat, bring the vinegar to a boil. Add the raisins and cook for 1 minute. Remove from the heat, cover and let stand for 5 minutes, then uncover and cool to room temperature. Transfer to a blender and puree at high speed. Add the oil in a slow, steady stream until well emulsified. Add the mustard and pulse to combine. Season with salt and pepper to taste.

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Recipe Source

From chef Frank Morales of Rustico.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.