VINAIGRETTE JAM
Serve with Steamed Artichokes or Asparagus for a delicious spring side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 5
Steps:
- In a medium high-sided skillet, combine shallots and Banyuls vinegar. Bring to a boil over high heat; reduce to a simmer and let cook until shallots are softened and almost all the liquid has evaporated, adding a splash of water, as necessary, to keep shallots from burning. Remove from heat and transfer shallots to a medium bowl; whisk in rice-wine vinegar. Slowly whisk in oil until an emulsion is formed; season with salt and pepper.
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