Be the first to Delicious vinaigrette uses pomegranate juice, vegetables, and port wine. A sweet red wine may be substituted for the port, if need be. If the use of a raw egg yolk concerns you, irradiated eggs are now available in most markets.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 1/3 cup ruby port
- 1/3 cup orange juice
- 1 cup pomegranate juice (or cranberry juice)
- 1 teaspoon minced garlic
- 1 Tablespoon shallots, minced
- 1 egg yolk
- 2 Tablespoons red wine vinegar
- 1/2 cup safflower or peanut oil
- 2 Tablespoons walnut oil
- Salt and black pepper to taste
Preparation:
Combine the port, pomegranate juice, orange juice, and garlic in a nonreactive saucepot. Bring to a boil and simmer until reduced to 1/3 cup. Put the shallots in a stainless bowl, strain the reduction over them, and cool.Add the egg yolk, reduction, and red wine vinegar to a bowl and whisk to combine. Combine the safflower and walnut oils and drizzle into the yolk mixture, whisking to emulsify. Season with salt and pepper and reserve. Refrigerate if not using immediately.
Yield: About 8 servings
Recipe Source: Not Afraid of Flavor - Recipes from Magnolia Grill by Ben & Karen Barker (University of North Carolina Press)
Reprinted with permission.
