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Vinaigrette Jam

Serve with Steamed Artichokes or Asparagus for a delicious spring side dish.

  • Servings: 4
Vinaigrette Jam

Source: The Martha Stewart Show, April 2010


  • 12 shallots, chopped
  • 1 1/2 cups Banyuls vinegar
  • 1/3 cup rice-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper


  1. In a medium high-sided skillet, combine shallots and Banyuls vinegar. Bring to a boil over high heat; reduce to a simmer and let cook until shallots are softened and almost all the liquid has evaporated, adding a splash of water, as necessary, to keep shallots from burning. Remove from heat and transfer shallots to a medium bowl; whisk in rice-wine vinegar. Slowly whisk in oil until an emulsion is formed; season with salt and pepper.

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