Herb Vinaigrette
(from matthazinski’s recipe box)
Use with Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette
Source: Emeril Lagasse
Categories: not tried, sauces, vinaigrette
Ingredients
- 1/4 cup tarragon, basil, or other herb vinegar
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/4 cup assorted chopped fresh herbs (combine basil, tarragon, cilantro, parsley or oregano)
- 1 teaspoon kosher salt
- 15 turns freshly ground black pepper
- 3/4 cup olive oil
Directions
-
Combine the vinegar, shallots, garlic, herbs, salt, and pepper in a bowl. Slowly whisk in the oil and continue whisking until thoroughly emulsified. Use immediately or store, refrigerated, in an airtight container for 3 days. Whisk before serving.