Recipe courtesy of John Ash

Walnut-Dill Vinaigrette

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1/4 cup walnut oil

1/2 teaspoon minced garlic

1/4 cup rich chicken or shellfish stock

1 teaspoon white wine Worcestershire

1 1/2 tablespoons Dijon mustard

1 teaspoon sherry vinegar (or to taste)

2 teaspoons chopped fresh chives

2 teaspoons chopped fresh dill

1 teaspoon grated lemon zest

Salt and freshly ground pepper, to taste


  1. Place all ingredients in a blender except the herbs and pulse at high speed until fully combined and creamy. Stir in herbs and correct seasoning with salt and pepper. Store covered in refrigerator for up to 3 days.