Roasted Shallot Vinaigrette
Servings
4Serving size
about 1/4 cup (2 Tablespoons)This recipe can be multiplied and keeps well for 4-5 days.
Ingredients
| 8 ounces Shallots, raw (peeled and left whole) |
| 4 tsp. Olive oil (divided) |
| 1/8 tsp., ground Dried tarragon |
| 1/4 cup No salt added vegetable stock |
| 1 Tbsp. White wine vinegar |
| 1/4 tsp. Salt |
Instructions
Place the peeled shallots in a small sauce pan with 1 teaspoon of the olive oil.
Cover and place in the oven. Roast for 30 minutes.
Remove and place in a blender with the remaining 3 teaspoons olive oil, tarragon, vegetable stock, vinegar and salt.
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
One of my favorite restaurants serves Indian food. They have the best sauces in the world and the chef uses roasted onions to make his sauces. This technique works well for the foundation of this dressing. You can add a lot of flavors to this using the roasted shallot as the base – tomato paste, sun dried tomato paste, mustard, chipotle paste….
The longer you roast the shallots the more depth of flavor they will have. If you want a soft, light dressing then don’t let them caramelize too much. If you want an intense, sweet flavor with a lot of umami, roast them until they’re caramel brown.