Recipe Details | Rick's Cooking School

Ingredients

• Olive oil
• 12 Ounces celery ribs, trimmed to about 6 inches (about 1 head of celery)
• 1 Small shallot, minced (about 3 tablespoons)
• 1 Cup chicken stock to cover the bottom of the pan
• Splash of sweet white wine like Riesling or vermouth
• 2 Heaping tablespoons Dijon mustard or grainy Dijon mustard
• 2 Tablespoons balsamic or red wine vinegar
• 2 Tablespoons lemon juice
• 1/2 Cup extra-virgin olive oil