|
|
Yields 1 cup |
|
1 medium shallot 1T sugar 1 ½ T poppy seeds ½ t salt ½ t ground mustard ¼ cup white wine vinegar
|
Peel and dice the shallot very fine to yield about 4 T. Place ingredients in a jar, close and shake vigorously.
Alternatively, process the shallot in a food processor, add the remaining ingredients and process lightly.
|
|
¼ cup olive oil ¼ cup canola oil
|
Add and shake or process lightly again. |
|
Canned whole cranberry sauce |
Scoop 4 T of the jellied cranberry sauce from the can, avoiding the whole cranberries. Add and shake or process lightly again.
Store in the refrigerator for up to 4 weeks. Shake before serving. |
This is wonderful with Chicken Edamame Salad.