Vinaigrette
Makes 3/4 cup
Step 1
Combine all the ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until the balance tastes right to you.
Step 2
Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust the seasoning , and serve. (This is best made fresh but will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.)
https://www.epicurious.com/recipes/food/views/vinaigrette?
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Text excerpted from How To Cook Everything Vegetarian © 2007 by Mark Bittman. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Buy the full book from Amazon.v
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