Contributed by (Recipe adapted from “Foodfit” at www.foodfit.com)
1 Shallotdrizzle of Olive oil1/4 tsp Salt1 Tbs Dijon mustard1 Tbs extra virgin Olive oil2 Tbs Vegetable stock1 Tbs Red wine vinegar1/2 Tbs freshly chopped Chivesfreshly ground Black pepper
With the skin on, cut the shallot in half lengthwise. Drizzle the shallot with a bit of the olive oil and place them on the baking sheet cut side down. Roast in the oven until the shallot is very soft, about 20 to 30 minutes. When the shallot is cool enough to handle, remove the skin and the root end. Puree the shallot and salt in a food processor. Add the mustard and puree. Add the vinegar by the tablespoon, pureeing after each addition. With the motor running, add the olive oil and stock slowly through the feed tube. Stir in the chives and pepper. Adjust the salt and pepper to taste.
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