Chili Vinaigrette
Servings
4Serving size
2 tablespoonsThis recipe can be multiplied and keeps well.
Ingredients
| 3 Tbsp. Olive oil (divided) |
| 2 Large Shallots, raw (minced) |
| 1/2 tsp. Red Pepper Flakes |
| 3/4 cup No salt added vegetable stock |
| 1/4 tsp. Salt |
| 1/2 tsp., ground Black pepper |
| 1 tsp.. Maple syrup |
| 1 Tbsp. White wine vinegar |
Instructions
Add the shallots and cook for about 2 minutes. Stir frequently.
Add the red pepper flakes and cook for about 1 minute. Stir frequently.
Add the vegetable stock, salt and pepper and adjust the heat until the sauce is simmering.
Cook until almost all of the liquid is evaporated, then remove from heat.
Allow the sauce to cool for a few minutes.
Place the remaining 7 teaspoons olive oil in a blender or mini chopper with the sauce mixture. Add the maple syrup and vinegar.
Puree until smooth.
Chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Don’t let the name of this recipe scare you. It is spicy but not over the top, and the chili flavor comes out more aromatic than hot. Gently simmering the shallots, pepper flakes, and black pepper together mellows the flavor and the maple syrup adds a bit of sweetness. This is great on a green salad, but it’s also good as a spread on sandwiches. You could even use it in place of mayonnaise in tuna or egg salads.