Time 10m Yield 12 Number Of Ingredients 9 Steps:
Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.
Time 5m Yield 2/3 cup Number Of Ingredients 7 Steps:
Combine all ingredients (except shallot) into a small food processor or blender and turn on machine. Blend for 30 seconds, Taste and add vinegar if needed. Add shallot and turn machine on and off a few times until it is minced into dressing. Taste and adjust seasoning.
Time 5m Yield 2 servings Number Of Ingredients 8 Steps:
In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Time 10m Yield about 1 cup Number Of Ingredients 6 Steps:
In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
Yield Makes about 2/3 cup Number Of Ingredients 7 Steps:
In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.
Time 5m Yield About 2/3 cup Number Of Ingredients 7 Steps:
Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you. Add shallot and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve.
Yield Makes about 1/2 cup Number Of Ingredients 6 Steps:
Combine vinegar, mustard, shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a large bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.
Yield Makes 3/4 cup Number Of Ingredients 4 Steps:
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. 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.)
Time 53m Yield 1 cup Number Of Ingredients 6 Steps:
Preheat oven to 400^F. In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil. Stir to coat evenly. Cover and bake until tender and golden, about 40 minutes, stirring now and then. Drain shallots and garlic and place in a blender or food processor. Reserve oil. Puree shallots and garlic and transfer to a heavy medium skillet. Add remaining 1/4 cup olive oil, stirring to combine. Over medium heat, continue stirring until brown, about 3 minutes. Return to processor and add remaining ingredients, including the reserved oil. Process until well blended. Season to taste. Can be made ahead and refrigerated. Bring to room temperature before using.
Yield Makes about 2 cups Number Of Ingredients 5 Steps:
In a medium saucepan over medium heat, cook the shallots and sugar, stirring constantly, until the shallots start to soften and brown, about 3 minutes. Remove from heat and combine the caramelized shallots, vinegar, and oil in a blender and mix until well blended. Season with salt and pepper. Chill for at least an hour before using. Use immediately or keep for up to 2 weeks.
