Karen’s Grainy Mustard Vinaigrette with Shallots and Garlic

Ingredients

• 3 tablespoons grainy mustard (see my recipe below!)
• 2 large garlic cloves, peeled and finely grated
• 1/3 cup shallots, peeled and finely chopped
• 1/3 cup red wine vinegar
• 3/4 teaspoon sugar
• 1/4  teaspoon salt
• 1/4 teaspoon pepper (fresh cracked to taste)
• 1 teaspoon dried herbs, Italian seasonings or oregano; crushed with your fingertips 
• 1/2 cup oil, canola or olive (use 2/3 cup for less tangy) 

Instructions

1. Add the first 8 ingredients to a medium sized bowl. Use a whisk to combine. Let stand at room temperature for 15 minutes to macerate.
2. Measure the oil in a pyrex measuring cup. Drizzle the oil into the bowl; in a thin stream, whisking to start until emulsified - then a larger stream until all combined and emulsified.
3. Store the vinaigrette in an airtight glass carafe or jar with a tight seal. Refrigerate and use within 3 weeks.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

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This recipe may not be reproduced without the consent of its author, Karen Sheer