Shallot and Rose Vinaigrette

1/4 cup very finely minced shallots
1/4 teaspoon fine grain sea salt
3 tablespoons rosé wine
a generous pinch of sugar (or equiv. honey)
5 tablespoons extra virgin olive oil
1 tablespoon crème fraîche or a splash of cream

On a cutting board sprinkle the minced shallots with the salt. Using your knife, chop and smash through the pile a few times, until you end up with a shallot paste. Transfer to a bowl and add the rosé wine and sugar. Set aside for at least 10 minutes. Slowly add the olive oil to the shallot mixture, whisking into an emulsion. Add the crème fraîche and continue to whisk. Taste and add more salt, sweetness, or rosé wine, adjusting to your tastes.

Makes 2/3 cup.

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