Follow these steps for perfect results
shallots
finely chopped
red wine vinegar
Dijon mustard
fresh lemon juice
olive oil
fresh rosemary
chopped
Salt
Pepper
Hot sauce
Finely chop the shallots.
Measure out the red wine vinegar.
Measure out the Dijon mustard.
Measure out the fresh lemon juice.
In a small bowl, whisk together the shallots, red wine vinegar, Dijon mustard, and lemon juice.
Slowly whisk in the olive oil until the dressing is creamy and emulsified.
Chop the fresh rosemary.
Stir in the chopped rosemary and season with salt, pepper, and hot sauce to taste.
Taste and adjust seasonings as needed, adding more olive oil if the dressing is too sharp.
Expert advice for the best results
For a smoother dressing, use a blender or immersion blender.
The dressing can be stored in the refrigerator for up to a week.
Everything you need to know before you start
5 minutes
Can be made 1 week in advance
Drizzle artfully over salad.
Serve over a mixed green salad.
Use as a dipping sauce for crudités.
Drizzle over grilled vegetables.
Pairs well with the herbal flavors.
Discover the story behind this recipe
Commonly used in Mediterranean cuisine as a salad dressing or marinade.
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