New This Month

Caramelized Shallot Vinaigrette


This makes a rich sauce for our simple Grilled Asparagus.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, April 1999


  • 1/2 tablespoon unsalted butter
  • 3 shallots, peeled and diced
  • 2 teaspoons sugar
  • Salt and freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 1/4 cup extra-virgin olive oil


  1. Melt butter in a medium skillet over medium heat. Add shallots and sugar; season with salt and pepper. Cook, stirring, until shallots are caramelized and tender but still retain some crunch, about 10 minutes; set aside.

  2. In a small bowl, combine mustard and vinegar; season with salt and pepper. Slowly whisk in oil until combined; stir in shallots.

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