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Ingredients

  • 4 teaspoons Shallots - chopped
  • 4 teaspoons, Dijon mustard
  • 3/4 cup, Epicurean Premium Balsamic Vinegar or Epicurean Flavored Balsamic Vinegar
  • 2 cups, Epicurean Koroneiki Extra Virgin Olive Oil
  • salt and pepper to taste

Method

  1. Place all ingredients into a blender except oil
  2. With the blender running slowly add Epicuran Koroneiki Extra Virgin Olive Oil to incorporate
  3. Add salt and pepper to taste
  4. If the vinaigrette is too thin add more oil, if too thick, add water
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm