Shallot Vinaigrette – HmF – Virtual

Servings

about 1 1/2 Tablespoons

COOKING TIME

15 minutes

Store in a sealed jar. Keep up to one week refrigerated.

1/2 cup Olive oil

1/4 cup White wine vinegar

1 tsp. Dijon mustard

1/8 tsp. Salt

1 to taste Black pepper

1 Small Shallots, raw (minced)

Gather all ingredients and equipment.

In a small container with a lid (such as a jar), combine oil, vinegar, mustard, seasonings, and shallot. Shake well to combine.

Refrigerate and use as needed. Shake well before each use.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

N.M. Kelby, White Truffles in Winter