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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 4 small shallots
- 5 tablespoons water
- 2 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons fresh flat-leaf parsley, chopped fine
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Method
- Roughly chop 2 of the shallots.
- Place the chopped shallots and the water in a microwave-safe bowl, cover it tightly, and microwave on high until the shallots are tender, about 5 minutes.
- Pour the cooked shallots and cooking water into a blender.
- Add the mustard, vinegar, and lemon juice.
- Blend until the mixture is very smooth; pour into a bowl.
- Chop the remaining 2 shallots very fine; add them to the bowl.
- Add the parsley and olive oil.
- Season generously with salt and pepper.
- Gently whisk the mixture to make a broken vinaigrette (one that is intentionally not emulsified).
- Serve immediately, or store in a covered container in the refrigerator for up to 2 weeks.
- Bring to room temperature and whisk gently before using.
