Photographer and Prop stylist: Gina DeSimone; Food Stylist: Briana Riddock
Total
15 minutes
Yield
About 1 cup

Whip up a large batch and keep this vinaigrette on hand at all times to make just about any salad instantly amazing. By caramelizing the shallots, their natural sweetness is released as they simmer in hot olive oil. When blended with the sherry vinegar, this simple vinaigrette takes on a beautiful rich color and consistency. Note, the vinaigrette will separate, so be sure to give it a quick shake/whisk each time you use it.

How to Make It

Step 1

In medium non-stick pan, heat 1 tablespoon oil over medium heat; add shallots to pan and cook for 10 minutes or until they are dark golden brown. Add the garlic in the last few minutes of cooking the shallots. 

Step 2

Add the shallots to a high-power blender with sherry vinegar and salt. Blend to incorporate; with the blender running, slowly drizzle in the olive oil to emulsify. 

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