Ingredients for 280 ml
|0.01||KG||Minced red onion|
|0.06||LIT||Red wine vinegar|
- To prepare the vinaigrette, combine the arrowroot with enough stock to form a slurry.
- In a small saucepan, sweat the onion in the remaining stock until translucent.
- Add the slurry to the stock and simmer, stirring constantly, until thickened, about 2 minutes.
- Stir in the vinegar and juice and whisking in the oil until an emulsion is formed. Keep warm.