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Recipe Summary
Yield: Makes 1/2 cup
Ingredients
Ingredient Checklist
1 large shallot, minced (about 2 tablespoons)
1/4 cup minced fresh dill
2 tablespoons red-wine vinegar
2 teaspoons balsamic vinegar
1 tablespoon water
Kosher salt, to taste
1 1/2 tablespoons extra-virgin olive oil
Cook's Notes
Use this recipe as a guide for making other flavorful, lower fat vinaigrettes. Almost any fresh herb (basil, thyme, tarragon) works well here.
Gallery
Recipe Summary
Yield: Makes 1/2 cup
Gallery
Recipe Summary
Yield: Makes 1/2 cup
Recipe Summary
Yield: Makes 1/2 cup
Yield: Makes 1/2 cup
Makes 1/2 cup
Ingredients
Ingredients
- 1 large shallot, minced (about 2 tablespoons)
- 1/4 cup minced fresh dill
- 2 tablespoons red-wine vinegar
- 2 teaspoons balsamic vinegar
- 1 tablespoon water
- Kosher salt, to taste
- 1 1/2 tablespoons extra-virgin olive oil
Directions
In a small bowl, whisk together all of the ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Store, tightly covered, in the refrigerator for up to 8 hours.
Cook's Notes
Use this recipe as a guide for making other flavorful, lower fat vinaigrettes. Almost any fresh herb (basil, thyme, tarragon) works well here.
Cook’s Notes
Use this recipe as a guide for making other flavorful, lower fat vinaigrettes. Almost any fresh herb (basil, thyme, tarragon) works well here.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Dill-Shallot Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dill-Shallot Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
