Citrus Shallot Vinaigrette

Submitted by Sue Freeman

"This is great as a basting sauce for grilled tuna. Use half as a basting sauce and have drizzled over the fish upon serving."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 2

ingredients

• 1 lemon, zested and juiced
• 1 lime, zested and juiced
• 1 tablespoon rice wine vinegar
• 2 tablespoons shallots, thinly sliced
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1⁄4 teaspoon crushed red pepper flakes

directions

1. If using a vegetable peeler or cocktail zester blanch lemon and lime peel for 30 seconds and then shock in cold water.
2. Dry in a salad spinner.
3. If using a rasp zester, combine all of the ingredients-- juice, zest, vinegar, shallots, sugar, oil and red pepper.
4. If using within a few hours keep covered at room temperature, otherwise refrigerate up to 5 days.
5. Bring to room temperature before using.