- Extra virgin olive oil (for creaminess and flavor)
- Fresh parsley leaves (to add vibrant green color and fresh taste)
- Lemon juice (to balance flavors and provide acidity)
- Dijon mustard (adds a slight kick for depth of flavor)
- Salt (to season the vinaigrette)
- Black pepper (to enhance overall flavor profile)
- Garlic (optional, for an extra layer of complexity and depth)
Steps
### How to Make a Creamy Shallot and Parsley Vinaigrette: A Step-by-Step Guide
#### Introduction
A creamy shallot and parsley vinaigrette is the perfect addition to any salad or as a drizzle over steamed vegetables. This recipe combines the subtle sweetness of shallots with the fresh, vibrant flavor of parsley to create a delicious dressing that elevates simple dishes into something special.
#### Ingredients
- 2 large shallots, finely chopped
- 1 cup fresh parsley, finely chopped (including stems)
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Optional: a few drops of honey for added sweetness
#### Equipment Needed
- Small bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- Glass jar with lid (optional, for storage)
### Step-by-Step Instructions
1. **Prepare the Shallots and Parsley**
- Begin by finely chopping 2 large shallots on your cutting board.
- In a separate bowl, chop about 1 cup of fresh parsley, including the stems, to ensure maximum flavor.
2. **Combine Ingredients in a Bowl**
- Place the chopped shallots and parsley into a small mixing bowl.
3. **Add Vinegar and Mustard**
- Drizzle ¼ cup of red wine vinegar or apple cider vinegar over the herbs.
- Add 1 teaspoon of Dijon mustard to the mixture, which will help emulsify the dressing and give it a rich flavor.
4. **Whisk Together**
- Whisk all ingredients together until well combined. The acidity from the vinegar should start to break down the shallots and parsley, releasing their flavors.
5. **Slowly Add Olive Oil**
- While continuously whisking, slowly pour in ½ cup of extra virgin olive oil.
- As you add the oil, keep stirring to ensure it blends smoothly with the vinegar and mustard mixture. This process is called emulsifying, which helps create a creamy texture.
6. **Season with Salt and Pepper**
- Taste the vinaigrette and adjust seasoning by adding salt and freshly ground black pepper as needed.
- If desired, add 1-2 drops of honey for an extra touch of sweetness to balance out the acidity.
7. **Storage (Optional)**
- Transfer the dressing into a glass jar with a lid if you plan on storing it in the fridge. It can last up to one week.
### Tips for Perfect Results
- Use room temperature ingredients for better mixing.
- Ensure your chopping is consistent for uniform flavor distribution.
- Taste frequently as you add oil, stopping when you achieve the desired consistency and flavor.
#### Conclusion
This creamy shallot and parsley vinaigrette not only enhances salads but can also be used to dress a variety of vegetables or drizzled over grilled chicken. Experiment with different herbs like chives or thyme for unique variations. Enjoy your homemade dressing, and elevate your meals today!