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Shallot Vinaigrette
Shallot Vinaigrette

1/2 cup coarsely chopped shallots
1/3 cup white-wine vinegar
1/8 cup balsamic vinegar
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
salt and pepper to taste

Put all the ingredients except the olive oil in a food processor. Turn the motor on, and slowly add the oil through the feed tube until all of the oil is added and incorporated. Season to taste with salt and pepper. The dressing keeps, covered, in the refrigerator for 1 to 2 days.

Makes about 1 1/2 cups