Roasted Shallot Vinaigrette

Roasted Shallot Vinaigrette

Makes 1/2 cup.


2 shallots
2 large garlic cloves
1 tablespoon olive oil
1 tablespoon chicken stock
2 tablespoons sherry vinegar
1/3 cup olive oil
• sea salt and freshly ground pepper

Preheat oven to 400°F.

  1. Peel shallots and garlic. Coat lightly with 1 tablespoon of olive oil. Place in a small ovenproof baking dish and add chicken stock. Cover tightly with aluminum foil. Roast in oven 45 minutes or until very soft.

  2. Cool slightly and place in bowl of a food processor with sherry vinegar. Puree until smooth.

  3. With food processor running, slowly add 1/3 cup olive oil. Season to taste with salt and pepper. Set aside until needed.

B-man :smiley: