Best Shallot Mustard Vinaigrette Recipes

MUSTARD SHALLOT VINAIGRETTE

Steps:

• In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.;

GRILLED MUSHROOM SALAD WITH MUSTARD SHALLOT VINAIGRETTE

Steps:

• To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the minced garlic, fresh herbs, lemon juice and salt and pepper in a bowl large enough to hold the mushroom caps. Toss the mushroom caps in the grilling marinade and grill over indirect or mediumlow heat until cooked, about 2 to 3 minutes per side for the Shiitakes. While the mushrooms are still warm, slice them coarsely into large chunky slices. Combine the sliced mushrooms with the frisJe lettuce or chicory salad and toss with the vinaigrette.;

MUSTARD-SHALLOT VINAIGRETTE

Steps:

• 1. In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again. 2. Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.

MUSTARD-SHALLOT VINAIGRETTE

Steps:

• In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
• Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
• Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

SHALLOT MUSTARD VINAIGRETTE

Steps:

• Mix all ingredients and whisk into an emulsion. Serve on green salads. I also used it on a recipe on here: "Roasted Eggplant and Garlic Salad with Tomatoes", http://www.epicurious.com/recipes/food/views/Roasted-Eggplant-and-Garlic-Salad-with-Tomatoes-5419

SHALLOT-MUSTARD VINAIGRETTE WITH GREENS

Steps:

• Beat mustard, vinegar, shallots, honey, salt and pepper in medium bowl with wire whisk until well blended. Gradually add oil, beating constantly until well blended. Pour over greens in salad bowl just before serving; toss to coat.