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Categories: Sauces and condiments, Vegetarian

Shallot vinaigrette

You can keep your artichokes a la barigoule and your baby ones shaved thin and fussed over with olive oil on a plate. Sure, barigoule is delicious, stuffed with mushrooms, ham, bacon and parsley, braised in white wine and finished ... Read more

Total time: 5 minutes | Makes about one-half cup
  • 2 tablespoons best-quality red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, or more to taste
  • Freshly ground pepper to taste
  • 6 tablespoons best-quality extra virgin olive oil
  • 2 tablespoons finely diced shallots

Step 1In a small bowl, whisk together the vinegar, mustard, salt and pepper.

Step 2Slowly pour in the olive oil as you continue to whisk. Whisk until completely emulsified. Add the shallots and whisk to combine.

Each tablespoon:
93 calories; 0 protein; 0 carbohydrates; 0 fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 80 mg. sodium.
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