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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.
I reverently believe that the maker who made us all makes everything in New
England, but the weather. I don't know who makes that, but I think it must be
raw apprentices in the weather-clerks factory who experiment and learn how, in
New England, for board and clothes, and then are promoted to make weather for
countries that require a good article, and will take their custom elsewhere
if they don't get it.
-- Mark Twain
This page was last modified on 2011 December 20.