Put the shallots in a bowl of cold water and let soak 10 minutes. Drain and rinse. Put shallots into a paper towel and squeeze out excess moisture ...
Makes about 1 1/2 cups sauce
– 1/3 cup finely diced shallots
– 1/3 cup Dijon mustard
– 1½ teaspoons minced garlic
– ¾ teaspoon coarsely ground black pepper
– ¾ cup golden olive oil
– ¾ cup packed minced Italian parsley, with some smaller crunchy stems
1. Put the shallots in a bowl of cold water and let soak 10 minutes. Drain and rinse. Put shallots into a paper towel and squeeze out excess moisture.
Most Read Stories
- Calling their bluff: A Seattle doctor pegs what the GOP health bill is really about | Danny Westneat
- Investigators’ task to find out why U.S. destroyer failed to dodge cargo ship
- Police investigate officer who shot Charleena Lyles after he left Taser in locker
- Mike Hopkins beats out former team to secure Hameir Wright for UW men's basketball
- Kent police fatally shoot man after car chase
2. In a bowl, mix together shallots, mustard and garlic. Grind the pepper in the roughest pieces possible and add to the mustard. Very slowly whisk in the olive oil in a thin stream as you would for mayonnaise, then stir in parsley. Cover and refrigerate up to 24 hours. Remove from refrigerator 30 minutes before serving.
Note: The original recipe calls for using 2 teaspoons fleur de sel stirred into the sauce after the parsley. We omitted it because of the saltiness of the ham, but when serving with other foods such as chicken or fish it can be added.
From “Serena, Food & Stories: Feeding Friends Every Hour of the Day” by Serena Bass.