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205 S.W. Barnard
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| Herbed Vinaigrette | ||||||
| 1 tsp. | chopped fresh garlic | |||||
| ¼ c. | cider vinegar | |||||
| ¼ c. | honey | |||||
| 2 T. | Creole mustard | |||||
| 2 T. | fresh lime juice | |||||
| 1 tsp. | kosher salt | |||||
| ¼ c. | water | |||||
| 2 c. | olive oil | |||||
| ½ c. | roughly chopped cilantro | |||||
| ¼ c. | roughly chopped parsley | |||||
| ¼ c. | roughly chopped basil | |||||
| Place garlic, vinegar, honey, mustard, lime juice, salt, and water into a blender. Blend for 30 seconds. While blender is running slowly add oil. Add herbs and blend for one minute. Yield: about 3 cups. | ||||||
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“This is one of the Inn’s most requested recipes” Chef Frank E. Woods |
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Inn On The River
205 S.W. Barnard
Street ~ P. O. Box 1417
Glen Rose, Texas (TX) 76043
Toll Free: 800-575-2101
~ Phone: 254-897-2929 ~ Fax: 254-897-7729
E-mail: inn@innontheriver.com
Web site: www.innontheriver.com