Paula Wolfert

Creamy Shallot Vinaigrette

Preparation info
  • Makes about

    ¾

    Cup
    • Difficulty

      Easy

Appears in

#60The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

Ingredients

  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • 1 teaspoon<

Method

  1. Whisk the vinegar, salt, and mustard until well blended. Slowly beat in the oil to make a smooth emulsion. Beat in the cream.
  2. Just before serving, stir in the shallots and parsley.