wjsullivan.net
Overloading the Machine
Shalllot Cider Vinaigrette
From Parade, 2005 March 27.
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons sugar
- Salt and freshly ground black pepper
- 1/4 cup cider vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped shallots
Whisk together the mustard, sugar, salt, pepper and vinegar in a bowl. Slowly drizzle in the oil, whisking, until thickened. Stir in the shallots and adjust seasonings. Keep refrigerated up to 1 week. Serve at room temperature.
Notes: Haven't tried it yet.
In its defense Microsoft has claimed that it spent 500 people-years to make
Windows 2000 reliable. I only reprint this number because it serves to
illustrate how inadequate 500 people-years are.
-- Bruce Schneier
This page was last modified on 2011 December 20.