MUSTARD SHALLOT VINAIGRETTE RECIPES
MUSTARD-SHALLOT VINAIGRETTE RECIPE - NYT COOKING
Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And — revolutionary notion ahead — they aren’t really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
Provided by Julia Moskin
Total Time 10 minutes
Yield About 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
- Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.
Nutrition Facts : @context http//schema.org, Calories 197, UnsaturatedFatContent 18 grams, CarbohydrateContent 1 gram, FatContent 22 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 3 grams, SodiumContent 70 milligrams, SugarContent 0 grams, TransFatContent 0 grams
SHALLOT-MUSTARD VINAIGRETTE RECIPE | MYRECIPES
Provided by Scott Noland
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- In a large bowl combine all the ingredients and whisk together until well mixed. Season to taste with salt and freshly ground pepper. The dressing can be stored in the refrigerator in a sealed container or jar for up to a week.
Nutrition Facts : Calories 158 calories, CarbohydrateContent 2 g, FatContent 17 g, SaturatedFatContent 2 g, SodiumContent 64 mg
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EASY SHALLOT VINAIGRETTE RECIPE | MARTHA STEWART
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.
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This vinaigrette is easy to make, has hardly any salt, and lasts about 1 week in the refrigerator. The recipe makes enough for about 4 salads.
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Total Time 5 minutes
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- Combine olive oil, red wine vinegar, shallots, honey, Dijon mustard, salt, and pepper in a jar with a lid. Shake until well combined.
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2022-01-10 · Mustard-Shallot Vinaigrette. Print Recipe Pin Recipe. Ingredients . 1 shallot, minced; 2 tbsp. white wine vinegar; 2 heaping tsp. Dijon mustard; ¼ tsp. salt; ½ tsp black pepper, coarsely ground ; 1 cup extra-virgin olive oil, or to taste; Instructions . In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt ...
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