• Tommy Centola

Lemon-Shallot Vinaigrette

This is a great addition to a pasta salad.


1/4 cup Champagne vinegar

1/4 cup fresh lemon juice

1 shallot, minced

1 tablespoon stone-ground Dijon mustard

1 teaspoon honey

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup olive oil


In a small bowl, combine vinegar, lemon juice, and shallot; let stand for 15 minutes. Whisk in mustard, honey, salt, and pepper. Gradually whisk in oil until mixture is combined.Use immediately, or cover and refrigerate for up to 3 days.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

7 views0 comments

Recent Posts

See All