Original Recipe Source: Sunset Wine Club Recipe Card
- 1 Tablespoon minced shallot (1 large shallot)
- 3 Tablespoon Champagne vinegar
- 1 Tablespoon Dijon mustard
- 10 Tablespoon extra-virgin olive oil
- 1 teaspoon each finely chopped fresh tarragon and flat lead parsley
- 1 teaspoon kosher salt
Directions: Whisk together shallots, vinegar, and dijon mustard. Add extra-virgin olive oil whisking then whisk in finely chopped fresh tarragon and flat-leadf parsley, plus kosher salt. Makes about 1 cup
PER TBSP: 77 cals
Fat: 8.8 g fat
0.2 g carbs
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