Creamy Shallot Vinaigrette from The Cooking of South West France by Paula Wolfert
Whisk the vinegar, salt, and mustard until well blended. Slowly beat in the oil to make a smooth emulsion. Beat in the cream. Just before serving, stir in the shallots and parsley.
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Ingredients
- 6 tablespoons extra virgin olive oil
- ¼ teaspoon Freshly ground pepper
- ⅓ cup heavy cream
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons white wine vinegar
- ½ teaspoon salt
- 1 teaspoon Dijon mustard
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