1 finely chopped shallot
Vinegar, enough to cover chopped shallot w/ a little extra
Handful chopped herbs (parsley, thyme, basil, chive or mixture of)
1 Tspn mustard
1 tspn honey
Macerate chopped shallot in vinegar for at least 20 minutes.
Place chopped herbs in a bowl; cover lightly with olive oil. (Keeps the herbs from turning brown.)
Whisk shallots, mustard, honey, herbs & a pinch of salt in a bowl.
Drizzle 3x the amount of olive oil to vinegar.
Remember to look for the balance...this involves tasting as you go along!
Ciao for now,
A First Graft Introduction
1 week ago