Roasted Shallot Vinaigrette Recipe

Roasted Shallot Vinaigrette Recipe
Roasted Shallot Vinaigrette Recipe

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Ingredients

  • 2

    shallots

  • 1/2

    teaspoon kosher salt

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons verjus, red or white

  • 2

    tablespoons red wine vinegar

  • 2

    tablespoons extra virgin olive oil

  • 4

    tablespoons chicken stock

  • 1

    tablespoon chopped chives

  • freshly ground black pepper

Directions

1. Preheat the oven to 350°F. 2. With the skin on, cut the shallots in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallots with a bit of the olive oil and place them on the baking sheet cut side down. 3. Roast in the oven until the shallots are very soft, about 20 to 30 minutes. 4. When the shallots are cool enough to handle, remove the skin and the root end. Puree the shallots and salt in a food processor. 5. Add the mustard and puree. Add the verjus and vinegar by the tablespoon, pureeing after each addition. 6. With the motor running, add the olive oil and stock slowly through the feed tube. 7. Stir in the chives and pepper. Adjust the salt and pepper to taste. Nutrition Facts Serving Size: 2 tablespoons Calories 43 Total Fat 4 g Saturated Fat 1 g Protein 1g Total Carbohydrate 2 g Dietary Fiber 0 g Sodium 217 mg Percent Calories from Fat 81% Percent Calories from Protein 5% Percent Calories from Carbohydrate 14%

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