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Before you jump to Mustard Shallot Red Wine Vinaigrette recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.
Eating healthy foods makes all the difference in how we feel. Increasing our consumption of healthy foods while lowering the intake of unhealthy types contributes to a more balanced feeling. Eating more fresh vegetables helps you feel much better than eating a portion of pizza. Choosing healthier food choices can be difficult if it is snack time. Shopping for goodies can be a challenge because you have so many options. Why not try one of the following nutritious snacks the next time you need some extra energy?
Whole grain meals are an excellent choice for a fast balanced snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for the afternoon meal. Eating on the run can easily be more healthy with whole fiber chips and crackers. Deciding on whole grain snacks is always far better than eating the processed grains we commonly find in our grocery stores.
You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to mustard shallot red wine vinaigrette recipe. To cook mustard shallot red wine vinaigrette you only need 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Mustard Shallot Red Wine Vinaigrette:
- Prepare minced shallots
- Use red wine vinegar
- Provide water depending on how acidic your vinegar is
- Prepare Dijon or spicy brown mustard
- Take sugar
- Prepare black pepper
- Prepare olive oil (or your neutral flavored oil of choice for salad dressings)
Instructions to make Mustard Shallot Red Wine Vinaigrette:
- Put all ingredients except oil and stir or whisk to blend everything thoroughly, and at least until all sugar and salt are dissolved. - - Give it a taste and adjust seasoning as desired.
- Then add oil and make sure to give it a really good whisking right before dressing your salad to incorporate the oil with the other ingredients. - - The reason I always add oil last is because it's so much easier to taste the balance of seasonings before the oil's been added.
- An optional ingredient you might consider having on hand for dressings is xanthan gum. In very small amounts, it's a great emulsifier, which helps keep the oil and vinegar parts of your dressing in suspension together, i.e., emulsified. - - For this quantity of dressing, slurry about 1/8 teaspoon xanthan gum with half a teaspoon of whatever oil you're using, then pour into the dressing and whisk or blend for 2 to 3 minutes. - - Keep in mind that you can't slurry xanthan gum with water.
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