This is a classic French vinaigrette. Oil and acidic such as vinegar or lemon juice enhance herbs and/or spices. It can be poured over vegetables, salads, blow of fruit.
Cut the recipe in half if you do not want a lot.
A.
2 Tbs. (30 ml) red, white, or champagne vinegar
3 tsp. (15g) chopped shallots
1 tsp (4g) each: (dairy-free) organic mayonnaise and Dijon mustard
1. Whisk the ingredients.
B. 6 Tbs. (90 ml) olive oil
1. Slowly pour and whisk in the oil.
Keep in the refrigerator up to 2 weeks.
Cut the recipe in half if you do not want a lot.
A.
2 Tbs. (30 ml) red, white, or champagne vinegar
3 tsp. (15g) chopped shallots
1 tsp (4g) each: (dairy-free) organic mayonnaise and Dijon mustard
1. Whisk the ingredients.
B. 6 Tbs. (90 ml) olive oil
1. Slowly pour and whisk in the oil.
Keep in the refrigerator up to 2 weeks.
