Mustard Shallot Vinaigrette Recipe

Mustard Shallot Vinaigrette

Recipe provided by Michael Lomonaco

• Difficulty Level: Easy
• Yield: 1 cup
• Nutritional Information Per Serving (1 of 2 servings): Calories 883, Total Fat 82 g, Saturated Fat 11 g, Carbohydrates 37 g, Dietary Fiber 6 g, Sugars 21 g, Protein 5 g, Cholesterol 0 mg, Sodium 570 mg

Ingredients

1/4 cup champagne vinegar
3 tablespoons Dijon mustard
1 tablespoon clover honey
4 large shallots, peeled and thinly sliced (about 1/4 cup)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup extra virgin olive oil

Instructions

1. Place the vinegar, mustard, honey, shallots, salt, and white pepper into the bowl of a food processor fitted with a sharp blade. Pulse until the shallots are finely chopped.
2. While the processor is running, slowly pour in the olive oil in a thin stream until the oil is fully blended and the vinaigrette has a smooth, silky consistency.
3. Transfer to a storage container and refrigerate for up to one week. Always bring to room temperature before serving to restore its luxurious texture and vibrant flavor.

Copyright Michael Lomonaco 1997