SIMPLE VINAIGRETTE RECIPE
Steps:
- Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 183 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 113 mg, Sugar 0 g, Fat 20 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
WHITE-WINE VINAIGRETTE
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together vinegar, parsley, shallot, and olive oil. Season with salt and pepper.
SHALLOT VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 6
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.
WHITE WINE-SHALLOT VINAIGRETTE
This simple, everyday dressing is perfect tossed with greens, drizzled over roasted vegetables or combined with whole grains for an easy side dish.
Provided by Ali Ramee
Categories Healthy Salad Dressing Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Whisk vinegar, shallot, mustard and salt together in a medium bowl. Slowly drizzle in oil, whisking constantly.
Nutrition Facts : Calories 82 calories, Fat 9 g, SaturatedFat 1 g, Sodium 96 mg
CHICKEN WITH SHALLOTS IN WHITE WINE
I created this recipe one night out of desperation, since my pantry was almost bare. It turned out that my husband loved it!
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts to 1/4-inch thickness.
- Combine flour, basil, marjoram and black pepper in a bowl.
- Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
- Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
- Remove shallots and garlic from skillet to a separate dish and cover.
- Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
- Combine chicken broth and wine in a small bowl.
- When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
- Add broth and wine mixture to skillet.
- Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
- Serve over pasta or rice.
Nutrition Facts : Calories 468.2, Fat 27.3, SaturatedFat 5.8, Cholesterol 92.8, Sodium 226.1, Carbohydrate 14.6, Fiber 0.4, Sugar 0.5, Protein 33
BUTTER SAUCE WITH SHALLOTS AND WINE
This sauce is similar to a bearnaise and good served with broiled fish or any broiled or roasted meat.
Provided by threeovens
Categories Sauces
Time 20m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine shallots and wine in a small saucepan. Boil, and cook until liquid evaporates being careful not to burn shallots. Remove from heat and allow to cool about 3 minutes, stirring occasionally.
- Add butter and olive oil to saucepan and whisk until it becomes thickened. If the pan is too hot the butter will curdle. Serve.
Nutrition Facts : Calories 154.1, Fat 16.7, SaturatedFat 6.1, Cholesterol 20.4, Sodium 55.4, Carbohydrate 0.8, Sugar 0.1, Protein 0.2
WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS
I got this recipe from Holiday Market, which is near the house and we tried it on some white fish. DH and I thought it had a nice flavor.
Provided by Dr. Jenny
Categories Sauces
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
- Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
- Add wine and lemon juice, increase heat to high, and bring to a boil.
- Boil until reduced to 3/4 cup, 3-5 minutes.
- Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
- To serve, stir sauce to recombine, and spoon over your cooked fish.
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