A classic everyone should know! Served the true French way, drizzle it over leafy greens and toss lightly. PS A classic French vinaigrette does not have garlic in it, hence why this can be kept for up to 2 weeks.
Author: Nagi | RecipeTin Eats
Big Batch to keep (1 cup)
1/4cupeschalots / French shallots, finely chopped (Note 1)
1/4cupred or white wine vinegar(or sherry or champagne vinegar)
1/2cupextra virgin olive oil(or more if you want richer)
Small batch (Side salad for 4 ppl)
1tbspeschalots / French shallots, finely chopped (Note 1)
1tbspred or white wine vinegar(or sherry or champagne vinegar)
2tbspolive oil(I use 5 tbsp)
Salt and pepper
Place ingredients in a jar and shake well until combined. Adjust salt and pepper to taste. Let rest for 5 minutes before using, or keep up to 2 weeks.
Small Batch: Use to dress 4 handfuls of leafy greens.
1. Eschalots in Australia are known as shallots in the US and much of the rest of the world. It is also referred to as a French shallot. They are small onions. They taste more mild than onions, slightly sweeter, and the flesh is more tender so it sort of "dissolves" in sauces and dressings better (if finely chopped).2. This keeps for up to 2 weeks in the fridge in an airtight jar. Beyond this, the flavour of the eschalot starts to noticeably fade.