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Roasted Shallot Balsamic Vinaigrette Recipe

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This recipe for Roasted Shallot Balsamic Vinaigrette, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elise Blaese

Category:
Category:

Ingredients:  
Ingredients:  
1-2 tsp Dijon mustard
3 tbsp sherry vinegar
6 med shallots, peeled
1/3 cup extra virgin olive oil
1 tbsp fresh thyme, leaves only

Directions:
Directions:
1) Peel the shallots and brush with 1 tsp. olive oil, season with salt and pepper, then place in a small, non-reactive baking dish. Cover the dish with aluminum foil and roast for 30-40 minutes, until soft.
2) Remove the shallots from the oven and cool. Place the roasted shallots in a blender along with the mustard, vinegar, and thyme and blend until smooth.
3) With the motor running, add the oil in a thin stream until emulsified. Check the seasonings and add salt and pepper to taste.

 

 

 

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