Shallot dressing

Yield: 1 Servings

Measure Ingredient
⅔ cup H2O
1 teaspoon Arrowroot
1 tablespoon Dijon mustard
¼ cup Finely slivered shallots
¼ cup Sherry vinegar

In a 1- to 1½-quart pan, blend H2O smoothly with arrowroot. Bring to a boil, stirring. Chill (quickly, by setting pan in ice water) and add mustard, shallots, and vinegar. Use, or cover and chill up until next day. Makes about 1 cup.


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