Champagne Shallot Vinaigrette Recipes

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.

Steps:

• Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

Steps:

• Stir together shallot, vinegar, lemon juice, and salt in a small bowl, and let stand for 10 minutes. Pour in oil in a slow, steady stream, whisking until emulsified. Season with pepper.

Steps:

• Combine vinegar, mustard, shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a large bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.

Steps:

• In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.