Mustard shallot vinaigrette

Yield: 1 Servings

Measure Ingredient
¼ cup Champagne vinegar
3 tablespoons Dijon mustard
1 tablespoon Clover honey
4 larges Peeled shallots, thinly sliced, about 1/4 cup
¼ teaspoon Salt
¼ teaspoon Ground white pepper
¾ cup Extra virgin olive oil

Recipes from Michael Lomonaco's _Michael's Place_, 3/15 and 16/97 In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oi l in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but sho uld be brought to room temperature before using.

Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon" <gaellon@...> on Mar 15, 1997

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