Mustard shallot vinaigrette
1 Servings
Ingredients
| Quantity | 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 |
Directions
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