Herb Vinaigrette (Le Cellier)

By ArmySister

Served with Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth

Le Cellier Steakhouse, Canada, Epcot Center (Chef Brian Piasecki)

Ingredients

• 1 shallot, finely minced
• 1 garlic clove, finely minced
• 1 tsp chives, finely chopped
• 1 tsp parsley, finely chopped
• 1/2 tsp picked thyme
• 1/2 tsp rosemary, finely chopped
• 1/4 cup white balsamic vinegar
• 2 TBSP white wine (Sauvignon Blanc)
• 2/3 cup extra virgin olive oil
• kosher salt to taste
• black pepper to taste

Preparation

Step 1

In a saucepot, bring shallots, garlic, thyme, rosemary, and vinegar to a boil. Boil for one minute then remove from heat. Pulse blend with a hand blender. Allow to cool to room temperature. Add the wine, chives, parsley, oil, salt and pepper. Whisk all together to blend well. Adjust the seasoning with salt and pepper as needed.