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Recipe by: zeynep-gÜl
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See below ingredients and instructions of the recipe
----------------------PHILLY.INQUIRER---------------------------
3 tb CIDER OR WINE VINEGAR
1/4 c WATER
2 tb DIJON MUSTARD
2 tb FRESH PARSLEY CHOPPED
1 tb OLIVE OIL
DASH FRESHLY GRATED NUTMEG
2 tb GREEN ONIONS THINLY SL
PLACE VINEGAR,MUSTARD,OIL ONION,WATER,PARSLEY,NUTMEG,PEPPER,IN BOWL
OR FOOD PROCESSOR,BEATING WITH THE ADDITION OF EACH INGREDIENT UNTIL
MIXTURE WELL BLENDED.CHILL,KEEPS TWO WEEKS IN FRIDGE.MAKES ABOUT 3/4
CUP.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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