Sherry Shallot Vinagrette Food

SHERRY SHALLOT VINAIGRETTE

Steps:

• In a small saucepan over medium heat add a ¼ cup olive oil.
• Once hot add 5 finely minced shallots and saute for 5 minutes or until translucent.
• Scrape from pan; set aside to cool.
• Add the remaining roughly chopped 6 shallots to the same pan.
• Add the onion, carrot, celery, and 2 tablespoons of olive oil; cook for 4 minutes stirring frequently.
• Add red wine and allow to simmer for 5 minutes, or until almost dry.
• Stir in chicken broth and sachet.
• Bring to a simmer and allow to simmer for 4 minutes or until liquid is reduced by half.
• Immediately strain through a fine strainer into a medium sized mixing bowl and discard solids.
• Allow to cool, when cool whisk in remaining oil and sherry vinegar.
• Season to taste with salt and pepper.
• Stir in reserved minced shallot and parsley just before serving.

BABY LETTUCES WITH SHALLOT VINAIGRETTE

Steps:

• In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
• Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

SHERRY-SHALLOT VINAIGRETTE

Steps:

• Combine oil, vinegar, shallot and salt in an 8-ounce mason jar. Shake vigorously until combined.

THE SHERRY VINAIGRETTE I USE ON EVERYTHING

Steps:

• In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.

SHERRY VINEGAR VINAIGRETTE

Steps:

• Put the mustard, shallots and garlic in a mixing bowl and gradually add half the oil, beating vigorously with a wire whisk.
• Alternately beat in the remaining oil and the vinegar. Add salt and pepper. When finished the dressing should be thoroughly homogenized.

SHALLOT AND SHERRY-WINE VINAIGRETTE

Steps:

• In a medium bowl, combine the shallot, mustard, and vinegar; whisk to combine. Slowly whisk in the olive oil until well combined; season the vinaigrette with salt and pepper.