Lemon Shallot Vinaigrette

INGREDIENTS - Shallots; minced 2 - Garlic cloves; peeled and chopped 3 - Honey 1/4 cup - Lemon juice 1/4 cup - Red wine vinegar 1/4 cup - Balsamic vinegar 1 tablespoon - Salt 1/2 teaspoon - Ground pepper 1/2 teaspoon - Olive Oil 1/4 cup SUPPLIES - Measuring cups and spoons - Knife - Chop block - Food processor LETS COOK 1. Add all ingredients except olive oil to food processor. 2. Puree for 30-60 seconds then add olive oil in. 3. Puree again. 4. Store in airtight container and store in your refrigerator.

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