Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, mustard shallot red wine vinaigrette. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mustard Shallot Red Wine Vinaigrette is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Mustard Shallot Red Wine Vinaigrette is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mustard shallot red wine vinaigrette using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Mustard Shallot Red Wine Vinaigrette:

1. Prepare 1 Tablespoon minced shallots
2. Make ready 2 Tablespoons red wine vinegar
3. Take 1-1.5 Tablespoons water depending on how acidic your vinegar is
4. Prepare 2 teaspoons Dijon or spicy brown mustard
5. Prepare 1-2 teaspoons sugar
6. Take to taste black pepper
7. Take 2-3 Tablespoons olive oil (or your neutral flavored oil of choice for salad dressings)

Steps to make Mustard Shallot Red Wine Vinaigrette:

1. Put all ingredients except oil and stir or whisk to blend everything thoroughly, and at least until all sugar and salt are dissolved. - - Give it a taste and adjust seasoning as desired.
2. Then add oil and make sure to give it a really good whisking right before dressing your salad to incorporate the oil with the other ingredients. - - The reason I always add oil last is because it's so much easier to taste the balance of seasonings before the oil's been added.
3. An optional ingredient you might consider having on hand for dressings is xanthan gum. In very small amounts, it's a great emulsifier, which helps keep the oil and vinegar parts of your dressing in suspension together, i.e., emulsified. - - For this quantity of dressing, slurry about 1/8 teaspoon xanthan gum with half a teaspoon of whatever oil you're using, then pour into the dressing and whisk or blend for 2 to 3 minutes. - - Keep in mind that you can't slurry xanthan gum with water.

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