Slow-Roasted Shallot Vinaigrette

Recipe by Rochelle Bilow 

 

Yield: ¾ cup 

 

3 medium-sized shallots, skins left on 

1 teaspoon sunflower oil 

1 tablespoon Yumbutter creamy almond butter 

2 tablespoons red wine vinegar 

1 teaspoon dried rosemary 

4 tablespoons olive oil 

1 teaspoon water 

Sea salt, freshly ground black pepper 

 shallot viniegrette

Preheat the oven to 325˚F. Rub shallots all over with the sunflower oil and place in a small skillet in the middle of the oven. Roast, shaking the pan occasionally to turn shallots. Cook for 45 minutes, until shallots are fragrant and soft to the touch. Remove from oven and let cool. 

 

Peel shallots by slicing off the root end and popping the shallot out of the skin. Add to the bowl of a food processor along with vinegar and rosemary. With the food processor running, add the olive oil in a slow stream, stopping periodically to scrape down the sides with a spatula. Thin with water (you may use a little more or less, depending on your preferences).  

 

Season with salt and pepper and transfer to a lidded jar. Store in the fridge for up to one week

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