Gastronomixs

Shallot dressing

Recipe by Ricardo Kik, student at Cas Spijkers Academie, Boxmeer, the Netherlands.

Shallot dressing

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Ingredients

500

g

shallots, cleaned

375

g

shallot vinegar

1

tbsp

honey

50

g

salt

10

twists

black pepper

50

g

egg yolk, pasteurised

125

g

balsamic vinegar

5

tbsp

coarse-grained mustard

3.75

l

sunflower oil

Preparation method

  • Blend all the ingredients, except for the sunflower oil and the mustard, in a thermo blender until smooth and pour into a separate mixing bowl.
  • Put one-fifth of this mixture into the mixing bowl of the planet mixer and, while mixing, add 1 tbsp mustard and 1 part of the oil.
  • Repeat this procedure five times to create a good emulsion.
  • Set aside to infuse for at least 12 hours.

Serving suggestions

  • This tart dressing goes well with many different types of salads and lettuce varieties. 

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