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Ingredients

  • 6 shallots, peeled
  • 2 garlic cloves, peeled
  • 1 cup extra-virgin olive oil, divided
  • Sprig of rosemary
  • 1/3 cup white balsamic vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400F.
  2. Toss together shallots, garlic and 1/2 cup olive oil. Spread on a baking pan. Roast, stirring occasionally, 20 minutes, or until shallots are soft and caramelized. Drain shallots, reserving oil in a measuring cup. Add enough additional oil to measure 2/3 cup.
  3. Place shallots, rosemary and vinegar in a food processor. While machine is running, slowly drizzle in reserved oil. Add salt and pepper. Makes 24 (1-tablespoon) servings.

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The recipe was originally published as Roasted Shallot Vinaigrette on Relish.com

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