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Champagne

CHICAGO TALENT MAKES A GOOD SHOWING AT BEARD AWARDS.
CHARLES CHERNEY/CHICAGO TRIBUNE
/
CHICAGO TRIBUNE
Double Bubble

CHAMPAGNE VINAIGRETTE

“MY KEY WEST KITCHEN”, Norman and Justin Van Aken, All Rights Reserved.

Yield: Makes 3 cups

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 Tablespoons Creole mustard

1 cup Champagne vinegar

2 cups canola oil

In a medium bowl, whisk together the salt, pepper, mustard and vinegar. Gradually add the oil while continuing to whisk, until well mixed.

Taste and adjust the seasoning with salt and pepper, if necessary.

Transfer to an airtight container and refrigerate for up to 3 weeks.

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