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Roasted Shallot Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.378
Energy (kCal)1629.74
Carbohydrates (g)42.4926
Total fats (g)162.3112
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400^F. | 2. In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil. | 3. Stir to coat evenly. | 4. Cover and bake until tender and golden, about 40 minutes, stirring now and then. | 5. Drain shallots and garlic and place in a blender or food processor. | 6. Reserve oil. | 7. Puree shallots and garlic and transfer to a heavy medium skillet. | 8. Add remaining 1/4 cup olive oil, stirring to combine. | 9. Over medium heat, continue stirring until brown, about 3 minutes. | 10. Return to processor and add remaining ingredients, including the reserved oil. | 11. Process until well blended. | 12. Season to taste. | 13. Can be made ahead and refrigerated. | 14. Bring to room temperature before using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot 1 cup peeled 115.2 26.88 4.0 0.16
    garlic 4 cloves peeled 17.88 3.9672 0.7632 0.06
    olive oil 3/4 cup divided 1432.08 0.0 0.0 162.0
    balsamic vinegar 1/4 cup 56.1 10.8566 0.3124 0.0
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    dijon mustard 1 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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