Sherry Shallot Vinaigrette Recipes

SHERRY SHALLOT VINAIGRETTE

Steps:

• In a small saucepan over medium heat add a ¼ cup olive oil.
• Once hot add 5 finely minced shallots and saute for 5 minutes or until translucent.
• Scrape from pan; set aside to cool.
• Add the remaining roughly chopped 6 shallots to the same pan.
• Add the onion, carrot, celery, and 2 tablespoons of olive oil; cook for 4 minutes stirring frequently.
• Add red wine and allow to simmer for 5 minutes, or until almost dry.
• Stir in chicken broth and sachet.
• Bring to a simmer and allow to simmer for 4 minutes or until liquid is reduced by half.
• Immediately strain through a fine strainer into a medium sized mixing bowl and discard solids.
• Allow to cool, when cool whisk in remaining oil and sherry vinegar.
• Season to taste with salt and pepper.
• Stir in reserved minced shallot and parsley just before serving.

SHERRY-SHALLOT VINAIGRETTE

Steps:

• Combine oil, vinegar, shallot and salt in an 8-ounce mason jar. Shake vigorously until combined.

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

SHALLOT AND SHERRY-WINE VINAIGRETTE

Steps:

• In a medium bowl, combine the shallot, mustard, and vinegar; whisk to combine. Slowly whisk in the olive oil until well combined; season the vinaigrette with salt and pepper.

SHERRY-SHALLOT VINAIGRETTE

Steps:

• Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.