CHAMPAGNE VINAIGRETTE

CHAMPAGNE VINAIGRETTE image

Categories Avocado

Yield 2 cups

Number Of Ingredients 8

1 shallot, quartered
1 small clove of garlic
1 T. Dijon mustard
2 T. sugar
1/8 teas. kosher salt
Dash of freshly ground white pepper
1/2 cup Champagne vinegar
1-1/2 cups Canola Oil

Steps:

In a blender or food processor. . .chop the shallot and garlic until finely minced. Add the mustard, sugar, salt, pepper and vinegar. . .process until thoroughly combined. With the machine still on, in a thin stream slowly add the oil to form an emulsion. Taste and adjust seasonings if necessary. Makes about 2 cups. Unused dressing may be stored in a tight fitting jar in the refrigerator for about 1 month.

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