Easiest Way to Prepare Delicious Mustard Shallot Red Wine Vinaigrette
Mustard Shallot Red Wine Vinaigrette. Have you browsed the salad dressing aisle at the grocery store lately? There are a LOT of options! And I'll admit, I use bottled dressing about half the time.
This simple shallot vinaigrette recipe isn't only great for vegetables but also as a marinade for poultry, meat, or fish. In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. You can have Mustard Shallot Red Wine Vinaigrette using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Mustard Shallot Red Wine Vinaigrette
- It’s 1 Tablespoon of minced shallots.
- Prepare 2 Tablespoons of red wine vinegar.
- Prepare 1-1.5 Tablespoons of water depending on how acidic your vinegar is.
- You need 2 teaspoons of Dijon or spicy brown mustard.
- Prepare 1-2 teaspoons of sugar.
- It’s to taste of black pepper.
- You need 2-3 Tablespoons of olive oil (or your neutral flavored oil of choice for salad dressings).
Recipe courtesy of Food Network Kitchen. In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. A classic French vinaigrette with red wine vinegar, Dijon mustard, shallot, lemon juice, and olive oil is one of the most versatile sauces in the kitchen. Use it to dress a simple green salad or an elaborate composed one, employ it as a quick marinade for raw meats or a casual accompaniment for grilled.
Mustard Shallot Red Wine Vinaigrette step by step
- Put all ingredients *except* oil and stir or whisk to blend everything thoroughly, and at least until all sugar and salt are dissolved. Give it a taste and adjust seasoning as desired..
- Then add oil and make sure to give it a really good whisking right before dressing your salad to incorporate the oil with the other ingredients. The reason I always add oil last is because it's so much easier to taste the balance of seasonings before the oil's been added..
- An optional ingredient you might consider having on hand for dressings is xanthan gum. In *very* small amounts, it's a great emulsifier, which helps keep the oil and vinegar parts of your dressing in suspension together, i.e., emulsified. For this quantity of dressing, slurry about 1/8 teaspoon xanthan gum with half a teaspoon of whatever oil you're using, then pour into the dressing and whisk or blend for 2 to 3 minutes. Keep in mind that you can't slurry xanthan gum with water..
Sweet and earthy, roasted beets go exceptionally well with a pungent, zesty vinaigrette made with finely diced shallots, whole grain mustard and red wine vinegar. Perfect as a paleo side dish with meat, fish or vegetarian mains or can be enjoyed by itself over leafy greens. Learn how to make Shallot-Mustard Vinaigrette. I did a little research on the basics of preparing a simple vinaigrette to see how my tried and true recipe stood up to the pros. On the table would be a cruet of olive oil and a cruet of red wine vinegar.