menu search

Not so Basic Vinaigrette



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.
Fat: 12g (before), 4.5g (after) Calories: 120 (before), 64 (after) Protein: 1g Carbohydrates: 4g Cholesterol: 0mg Fiber: 0g Sodium: 221mg