Shallot Champagne Vinaigrette

  • 1 large shallot, minced
  • 3 Tbsp. champagne vinegar
  • 3 heaping tsp. Dijon mustard
  • 2 tsp. salt
  • 1 cup extra-virgin olive oil, more to taste

Combine shallot, vinegar and mustard in a blender. With the blender running, add olive oil 1/3 cup at a time, until thick and smooth and emulsified.

This will keep well in the refrigerator for up to 3 weeks.

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