Sherry Shallot Vinaigrette
Yield: 4 cups
Materials
- 2 cups vegetable oil
- 2 cups shallots chopped
- 2 cups sherry vinegar can sub white wine vinegar
- 1 cup water
- 1/4 cup dijon mustard
- to taste kosher salt
- freshly ground black pepper
Instructions
- Heat small saucepan over high heat
- Add 2 TBS oil and allow to get very hot
- Add shallots and cook until very brown
- Add sherry vinegar and reduce by 3/4, simmering for at least 10 minutes
- Remove from heat and allow shallots to cool.
- Carefully transfer shallots to food processor.
- Add water and mustard, secure lid and process until smooth
- While food processor running slowly pour oil into bowl and process until incorporated.
- Season to taste with salt and pepper
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.