Sherry Shallot Dressing

Authoradmin
Yields1 Serving
 1 tbsp unsalted butter
 1 tsp duck fat
 ¼ cup shallotssliced thin
 ½ cup Chardonnay
 ½ tsp kosher salt
 ½ tsp black pepper
 ½ tsp cayenne pepper
 1 ⅓ tsp Maille Dijon Mustard
 2 tsp sherry
 ½ tsp sugarif desired
  cup White Balsamic Vinegar
  cup portuguese olive oil
1

In a small saute pan, heat butter and duck fat to medium heat, toss in shallots and let saute for a minute. Shake or stir and add dash of salt and pepper to taste. Let saute until soft.

2

Deglaze pan with chardonnay and let reduce until all is gone. If you still have fat remaining, strain shallots. Remove from heat and set aside.

3

Place completely cooled shallots in a small processor bowl or ninja smoothie cup, add rest of the ingredients and process until smooth. About 30 seconds.

4

Chill slightly before prepping salad.

5

Sam's Chop House© 2016

Ingredients

 1 tbsp unsalted butter
 1 tsp duck fat
 ¼ cup shallotssliced thin
 ½ cup Chardonnay
 ½ tsp kosher salt
 ½ tsp black pepper
 ½ tsp cayenne pepper
 1 ⅓ tsp Maille Dijon Mustard
 2 tsp sherry
 ½ tsp sugarif desired
  cup White Balsamic Vinegar
  cup portuguese olive oil

Directions

1

In a small saute pan, heat butter and duck fat to medium heat, toss in shallots and let saute for a minute. Shake or stir and add dash of salt and pepper to taste. Let saute until soft.

2

Deglaze pan with chardonnay and let reduce until all is gone. If you still have fat remaining, strain shallots. Remove from heat and set aside.

3

Place completely cooled shallots in a small processor bowl or ninja smoothie cup, add rest of the ingredients and process until smooth. About 30 seconds.

4

Chill slightly before prepping salad.

5

Sam's Chop House© 2016

Sherry Shallot Dressing