This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"After a good dinner, one can forgive anybody, even one's own relations." -Oscar Wilde
One of my favorite restaurants serves Indian food. They have the best sauces in the world and the chef uses roasted onions to make his sauces. This technique works well for the foundation of this dressing. You can add a lot of flavors to this using the roasted shallot as the base – tomato paste, sun dried tomato paste, mustard, chipotle paste....
The longer you roast the shallots the more depth of flavor they will have. If you want a soft, light dressing then don't let them caramelize too much. If you want an intense, sweet flavor with a lot of umami, roast them until they're caramel brown.
Servings: 4 | Serving size: about 1/4 cup (2 Tablespoons)
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This dressing keeps well for 4-5 days. Note that cooking time does not include chilling time.
|8 ounces||shallots (peeled and left whole)|
|4 tsp||olive oil (divided)|
|1/8 tsp||dried tarragon|
|1/4 cup||no salt added vegetable stock|
|2 Tbsp||white wine vinegar|
Preheat the oven to 325°F.
Place the peeled shallots in a small sauce pan with 1 teaspoon of the olive oil.
Cover and place in the oven. Roast for 30 minutes.
Remove and place in a blender with the remaining 3 teaspoons olive oil, tarragon, vegetable stock, vinegar and salt.
Puree until smooth.
Serving size: about 1/4 cup (2 Tablespoons)
|Calories 82||Calories from Fat 42|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 10g||4%|
|Dietary Fiber 0g||0%|
|Vitamin A 12%||Vitamin C 8%|
|Calcium 2%||Iron 4%|
|Vitamin K 3 mcg||Potassium 193 mg|
|Magnesium 12 mg|