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Friday, June 24, 2022

Bistro Style Mustard and Shallot Vinaigrette.

Bistro Style Mustard and Shallot Vinaigrette! Just in time for all the beautiful greens and vegetables coming in for the fields of summer! The season of salads has begun...


Tuesday of this week was the first day of summer. And here in our part Montana, that means right up to that first day we usually have rain. But now that summer has officially started, we are getting more sunshine. Today is still a chilly one, but the sun is out and there is no time like today to get a few things done. Like mowing, weeding, and general outside upkeep.  

To make the most of the day, we like to get an early start. Evidenced by the shadows of the morning sun coming through the windows in our little kitchen. On the chore list for today besides outdoor work? This feisty Bistro Style Mustard and Shallot Vinaigrette. I love having a couple of homemade salad dressings in the fridge ready to go. 


This one is just right, with enough zip from the mustard but without the mustard taking over. It will be wonderful to drizzle over steamed and chilled vegetables for impromptu composed salad as well as for tossing with greens. Because one thing is for certain, with sunny weather, comes more fresh produce from backyards, farmer's markets, and the many CSA's throughout our valley. 

And why would you not take advantage of all those glorious vegetables? 


Some thoughts on this recipe:

Add 1 T of pure maple syrup to lighten and sweeten the flavor profile. 

Love mustard and shallots in a marinade? Simply reduce the oil by half and you have a new favorite marinade to enjoy. 

Feel free to change up the mustard as well as the vinegar. 


Ingredients needed for this recipe:
  • shallot
  • garlic, fresh or dried
  • salt
  • fresh ground pepper
  • thyme leaves 
  • red wine vinegar
  • oil, olive, or avocado
  • coarse ground mustard
You will also need the following:
  • measuring spoons
  • measuring cup
  • storage jar with a tight-fitting lid
Now we are ready to begin!



Bistro Style Mustard and Shallot Vinaigrette
Inspired by: The Best 30 Minute Recipe from ATK 

1 small shallot
1 clove of garlic, fresh or dried
1/4 t dried thyme, crumbled
3/4 t salt
fresh pepper to taste
4 T red wine vinegar
2 T coarse grain mustard
1/2 oil


First, mince the shallot. 


1. Cut off the top. 2. Cut in half through the root end. 3. Peel back the outside skin. 4. Cut lengthwise (leaving the root end intact) into 1/8 inch slices, then cut lengthwise in the center of the shallot half, a couple of times. 

Cut crosswise into 1/8 inch slices for minced shallot pieces. Mince the garlic if using fresh. 



Combine all ingredients in a small jar with a tight-fitting lid. Attach lid, and shake well. Let rest for 30 minutes to let the flavors marry. Serve or store in the refrigerator until needed. Let the vinaigrette come to room temperature for 30 minutes before using it for the best flavor. 

Storage options for Bistro Style Mustard and Shallot Vinaigrette. Store in the refrigerator for up to three weeks.  


UPDATE:  For your convenience, a "copy and paste" version of Bistro Style Mustard and Shallot Vinaigrette has been included below. 

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Printable "copy and paste" version:

Bistro Style Mustard and Shallot Vinaigrette
Inspired by: The Best 30 Minute Recipe from ATK 

1 small shallot
1 clove of garlic, fresh or dried
1/4 t dried thyme, crumbled
3/4 t salt
fresh pepper to taste
4 T red wine vinegar
2 T coarse grain mustard
1/2 oil 

First, mince the shallot. 

1. Cut off the top. 2. Cut in half through the root end. 3. Peel back the outside skin. 4. Cut lengthwise (leaving the root end intact) into 1/8 inch slices, then cut lengthwise in the center of the shallot half, a couple of times. 

Cut crosswise into 1/8 inch slices for minced shallot pieces. Mince the garlic if using fresh. 
Combine all ingredients in a small jar with a tight-fitting lid. Attach lid, and shake well. Let rest for 30 minutes to let the flavors marry. Serve or store in the refrigerator until needed. Let the vinaigrette come to room temperature for 30 minutes before using it for the best flavor. 


Storage options for Bistro Style Mustard and Shallot Vinaigrette. Store in the refrigerator for up to three weeks.  

~~~~

Would you like to comment?

  1. I've got to admit, this one probably isn't for me. But I bet those who would like the ingredients would enjoy it.

    ReplyDelete
    Replies
    1. The flavor is quite delicious especially for mustard lovers! The nice thing about a recipe like this one, is use the mustard you love and your preferred vinegar to get the taste you will enjoy. Thanks for stoppng by, I appreciate it!

      Delete
  2. I love shallots, this dressing sounds so refreshing!

    ReplyDelete
    Replies
    1. Thank you, it is one of my favorites to drizzle over vegetables and salad greens. Thanks for stopping by, I appreciate it!

      Delete
  3. This sounds delicious and made my mouth water! Pinned to try very soon!

    ReplyDelete
  4. Vinaigrette dressing is definitely a classic. I prefer to use Dijon mustard, the way the French make it.

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. French classics are always enjoyable. As a big mustard fan, I find it fun to use different types in so many tasty recipes with great results. Thanks for stopping by!

      Delete
  5. I love making my own vinaigrettes. Thanks for this version

    ReplyDelete
  6. This sounds so satisfying. Another, I'm going to have to try.

    ReplyDelete
  7. This is so yummy! I use it all the time but with a bit of honey preferably.

    ReplyDelete
    Replies
    1. That would be good, I thought real maple syrup as well. Thanks for stopping by!

      Delete
  8. Thanks so much for sharing your awesome post with us at Full Plate Thursday, 595. Hope you are having a great week and hope to see you soon!
    Miz Helen

    ReplyDelete
  9. Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth Party. Your participation is greatly appreciated!! Have a fabulous week.

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!