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Mustard-Shallot Vinaigrette Recipe

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This recipe for Mustard-Shallot Vinaigrette, by , is from Noffke Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alexis Noffke

Category:
Category:

Ingredients:  
Ingredients:  
1 shallot, minced
2 tablespoons white wine vinegar
2 heaping teaspoons Dijon mustard
teaspoon salt
teaspoon coarsely ground black pepper
1 cup extra-virgin olive oil, more to taste

Directions:
Directions:
In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.

Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.

Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Number Of Servings:
Number Of Servings:
About 1 1/4 cups
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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