Shallot and Marsala Wine Vinaigrette

STORY

I love cooking with Marsala wine. It’s one of those rare sweet wines, that add full-bodied taste to everything and a slight, mysterious smokey sweetness. In this recipe we don’t cook off the alcohol in the Marsala wine (so be prepared for a little kick!). This recipe makes a little over three servings of dressing. It will last refrigerated for a week. This recipe has a few easy steps:

Chop up shallots in a food processor:

Add 1 tbsp of Marsala wine to food processor:

Add 1 tbsp of red wine vinegar:

Add 1 tbsp of olive oil:

Add 1 tbsp of Demerara sugar:

Add 1 tbsp of Demerara sugar:

Blend then add salt and pepper:

Blend some more until smooth:

Now, the recipe.

RECIPE

• Prep Time: 5 – 10 minutes
• Total Time: 5 – 10 minutes

TOOLS

• 1 small food processor

INGREDIENTS

½ shallot, about 1 tbsp (outer skin removed)

1 tbsp of Marsala wine

1 tbsp of red wine vinegar

1 tbsp of Demerara sugar (white sugar is also fine)

¼ tsp of salt

¼ tsp of fresh ground black pepper

METHOD

1. Place ½ shallot finely dice the shallot using a food processor.
2. While food processor is still running, add 1 tbsp of Marsala wine, 1 tbsp of red wine vinegar, and 1 tbsp of Demerara sugar and blend until ingredients are combined and shallots are smooth.
3. Open food processor and add ¼ tsp of salt and ¼ tsp of fresh ground pepper, and blend into vinaigrette.
4. Serve over your favorite salad.

(Photo Credits: Matthew G. Piccolo)