Makes approximately 1 cup
Ever since my mom gave me an Italian cookbook called: If you want to be cool, use shallots, they have featured prominently in my kitchen. Case in point this sauce, which takes advantage of the fragrant shallots, the intense flavor of the mustard and the sweetness of the balsamic vinegar. The original recipe, which I found years ago in a cooking magazine, heavily featured brown sugar but I literally just put a trace of it in. We used this mixture to glaze a salmon being baked in the oven, but it goes just as well on any other fish or as a salad dressing. You can’t go wrong with these ingredients…
Ingredients:
1 Tbsp olive oil
1 large shallot
1/4 cup red-wine vinegar
1/4 cup whole-grain mustard
1 tsp dark-brown sugar
Salt and pepper
Instructions:
In a small saucepan, heat the olive oil.
Add the minced shallot and cook, stirring often until softened, about 3 minutes.
Add vinegar and cook until slightly evaporated, about 1 minute.
Add mustard and brown sugar and stir until warm and well incorporated.
Season with salt and pepper and remove from the heat.
You can store the refrigerated cooled glaze in an airtight container, up to 1 day.
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