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Creamy Shallot Vinaigrette
Preparation info
- Makes about
¾
Cup - Difficulty
Easy
Appears in
Published 1987
Ingredients
2 tablespoons ½ teaspoon 1 teaspoon<
Method
- Whisk the vinegar, salt, and mustard until well blended. Slowly beat in the oil to make a smooth emulsion. Beat in the cream.
- Just before serving, stir in the shallots and parsley.
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