Sweet Shallot Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1 tablespoon brown sugar
- 1 cup canola oil
- kosher salt and freshly ground pepper
- 1/2 cup white wine vinegar
- 1/2 cup minced shallots
- Carbohydrate 1 g(0%)
- Fat 14 g(21%)
- Fiber 0 g(1%)
- Protein 0 g(0%)
- Saturated Fat 1 g(5%)
- Sodium 1 mg(0%)
- Calories 128
Preparation In a medium saucepan over medium heat, cook the shallots and sugar, stirring constantly, until the shallots start to soften and brown, about 3 minutes. Remove from heat and combine the caramelized shallots, vinegar, and oil in a blender and mix until well blended. Season with salt and pepper. Chill for at least an hour before using. Use immediately or keep for up to 2 weeks. From Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties by Rafael Palomino with Arlen Gargagliano. Text copyright © 2010 by Rafael Palomino; photographs copyright © 2010 by Dan Goldberg. Published by Chronicle Books LLC.
Preparation In a medium saucepan over medium heat, cook the shallots and sugar, stirring constantly, until the shallots start to soften and brown, about 3 minutes. Remove from heat and combine the caramelized shallots, vinegar, and oil in a blender and mix until well blended. Season with salt and pepper. Chill for at least an hour before using. Use immediately or keep for up to 2 weeks. From Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties by Rafael Palomino with Arlen Gargagliano. Text copyright © 2010 by Rafael Palomino; photographs copyright © 2010 by Dan Goldberg. Published by Chronicle Books LLC.
