Not So Basic Vinaigrette

1. 1

   Roughly chop 2 of the shallots.

2. 2

   Place the chopped shallots and the water in a microwave-safe bowl, cover it tightly, and microwave on high until the shallots are tender, about 5 minutes.

3. 3

   Pour the cooked shallots and cooking water into a blender.

4. 4

   Add the mustard, vinegar, and lemon juice.

5. 5

   Blend until the mixture is very smooth; pour into a bowl.

6. 6

   Chop the remaining 2 shallots very fine; add them to the bowl.

7. 7

   Add the parsley and olive oil.

8. 8

   Season generously with salt and pepper.

9. 9

   Gently whisk the mixture to make a broken vinaigrette (one that is intentionally not emulsified).

10. 10

    Serve immediately, or store in a covered container in the refrigerator for up to 2 weeks.

11. 11

    Bring to room temperature and whisk gently before using.

No additional tips available.