Shallot Vinaigrette
 
Makes about 1 cup
Ingredients
  • ¼ cup sherry vinegar
  • 3 tablespoons minced shallot
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup extra-virgin olive oil
Instructions
  1. In a small bowl, combine vinegar and shallot. Let shallot sit for at least 15 minutes or up to
  2. day.
  3. Add mustard and honey, whisking to combine. Stir in thyme, salt, and pepper. Whisking constantly, slowly drizzle in oil until combined. Cover and refrigerate for at least 2 hours or up to 5 days.
Notes
It’s best to let the shallot macerate in the vinegar for as long as possible, up to 1 day, to allow the shallot to soften and give an attention-grabbing flavor and bite to the vinaigrette.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/poached-leeks-eggs-shallot-vinaigrette/