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KEEP SCREEN ON

Yield: Makes about 1 2/3 cups

Ingredients
Ingredients
1 small shallot, peeled, finely diced          

2 tablespoons Champagne vinegar

2 tablespoons Dijon mustard

1 teaspoon fresh lemon juice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper        

1 1/2 cups canola oil

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Preparation Method

  1. In blender or food processor, place shallot, vinegar, mustard, juice, salt and pepper.
  2. Blend or process on medium for 30 seconds or until mixture is combined.
  3. With blender or food processor running, slowly add oil in a very, very thin stream.
  4. * Blend until mixture is well combined.
  5. Adjust seasoning if desired.
  6. Place in air tight container and refrigerate for at least 1 hour.
  7. Store in Sub-Zero refrigerator.

*Some food processors have a small opening in small food pusher. Pour oil into it so oil will slowly enter the food processor bowl.


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