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Roasted Shallot Vinaigrette



1 cup shallot, about 8, peeled
4 cloves garlic, peeled
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard


Preheat oven to 400 degrees. Place shallots and garlic
in medium glass baking dish. Add 1/2 cup oil and toss
to coat. Cover with foil and bake until shallots and garlic
are tender and golden, stirring occasionally, about 40
minutes. Cool.

Using a slotted spoon, transfer shallots and garlic to
processor; reserve oil in baking dish. Puree shallots
and garlic until smooth. Transfer puree to heavy medium
skillet. Add remaining 1/4 cup olive oil and stir over
medium heat until liquid evaporates and mixture is brown,
about 3 minutes. Return mixture to processor. Add vinegar,
soy sauce, dijon mustard and oil reserved from baking
shallots and garlic; process until well blended. Transfer
mixture to medium bowl. Season to taste with salt and
pepper. (can be prepared 1 day ahead. Cover and refrigerate.
Let stand at room temperature 2 hours before using.


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