Sherry Shallot Vinaigrette

Submitted by:

Dietary Interest:: gluten-free, low cholesterol, no added sugar, vegan, vegetarian, low sodium

Yield:

4 c (960 ml)

Total Time:

30 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save to:

Recipe Book

Ingredients

  • 2 cups vegetable oil
  • 2 cups shallots, roughly chopped (about 6)
  • 2 cups sherry vinegar
  • 1 cup water
  • 1/4 cup Dijon mustard
  • kosher salt
  • freshly ground black pepper

Directions

  1. Heat small saucepan over high heat.
  2. Add 2 tablespoons oil, and allow to get very hot.
  3. Add shallots and cook until very brown.
  4. Add sherry vinegar and reduce by 3/4, simmering at least 10 minutes.
  5. Remove from heat and allow shallots to cool.
  6. Carefully transfer to the Vitamix container.
  7. Add water and mustard, and secure lid.
  8. Select Variable 1.
  9. Turn machine on, and slowly increase speed to Variable 10, then to High.
  10. Blend for about two minutes or until smooth.
  11. Reduce speed to Variable 5. Remove the lid plug. While the machine is running, slowly pour oil through the lid plug opening in a thin stream until all is incorporated.
  12. Season to taste with salt and pepper.

Can be stored in the refrigerator for up to two weeks.

Nutritional Facts

Servings Size 2 Tablespoons (48 g)

Amount Per Serving

 
Calories 130
Total Fat 14 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Sodium 45 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 1 g
Protein 0 g