Instructions: Add the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender and puree till smooth. Add remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired.

Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days.

This recipe yields approximately 1 1/2 cups of vinaigrette.

Comments: Use a walnut oil that has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content a bit and also results in a "creamy" vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can.

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