SHALLOT VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
EASY SHALLOT VINAIGRETTE
This vinaigrette is easy to make, has hardly any salt, and lasts about 1 week in the refrigerator. The recipe makes enough for about 4 salads.
Provided by barbara
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine olive oil, red wine vinegar, shallots, honey, Dijon mustard, salt, and pepper in a jar with a lid. Shake until well combined.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 11.9 g, Fat 27 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 134.5 mg, Sugar 8.9 g
CARAMELIZED SHALLOT VINAIGRETTE
This makes a rich sauce for our simple Grilled Asparagus.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Melt butter in a medium skillet over medium heat. Add shallots and sugar; season with salt and pepper. Cook, stirring, until shallots are caramelized and tender but still retain some crunch, about 10 minutes; set aside.
- In a small bowl, combine mustard and vinegar; season with salt and pepper. Slowly whisk in oil until combined; stir in shallots.
CARAMELIZED SHALLOTS
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
ROASTED SHALLOT VINAIGRETTE
This is a nice dressing to have on hand. It makes a simple tossed salad very special. It would also be nice as a baste for chicken or even salmon.
Provided by Normaone
Categories Salad Dressings
Time 53m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 400^F.
- In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
- Stir to coat evenly.
- Cover and bake until tender and golden, about 40 minutes, stirring now and then.
- Drain shallots and garlic and place in a blender or food processor.
- Reserve oil.
- Puree shallots and garlic and transfer to a heavy medium skillet.
- Add remaining 1/4 cup olive oil, stirring to combine.
- Over medium heat, continue stirring until brown, about 3 minutes.
- Return to processor and add remaining ingredients, including the reserved oil.
- Process until well blended.
- Season to taste.
- Can be made ahead and refrigerated.
- Bring to room temperature before using.
Nutrition Facts : Calories 1642.1, Fat 162.8, SaturatedFat 22.4, Sodium 1214.9, Carbohydrate 43.5, Fiber 0.9, Sugar 10.1, Protein 7.6
CARAMELISED SHALLOTS
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
SHALLOT VINAIGRETTE
Provided by Ali Larter
Categories Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a small bowl. Whisk vigorously until emulsified. Toss the vinaigrette with the lettuce and serve.
GRILLED ASPARAGUS WITH CARAMELIZED SHALLOT VINAIGRETTE
Choose spears that are smooth and vibrant, with trim, tight tips.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes. Garnish with pea shoots, if desired; serve with vinaigrette.
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