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

  1. 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.

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