Yield:Yields about 1 cup
Try this tangy dressing over greens, as a marinade for chicken or pork, or drizzled over beef carpaccio or roasted fish or vegetables.
I agree came out thick. Cut back on the shallots. Had to adjust by adding more vinegar and oil. The blender just made a thick pink emulsion out of it. Didn't look like it does in the picture. Use more like a 1/2 cup vinegar and hand whisk the oil. First recipe from Fine Cooking that was awful.
I love this! Yes, modulating the champagne vinegar give it the right tang. I use on tilipia,nice change from tarter sauce. Fried it in a T then a small amount before serving.Anyone freeze it? Will have to try. Would like to have it in off strawberry season
Very good and would make this again. Became very thick in the blender and had a wonderful flavor. Not sure what happened with the other reviewer but my experience was on the other end of the scale. Used some of this to marinate chicken cutlets for the "Grilled Chicken and Strawberries with Balsamic Syrup" recipe on the same page.
This was gross; it tasted like oily strawberries. It was fine after I added more vinegar (I do not remember exactly how much but it was around 1/3 cup), though. I had it on a spinach salad with blood oranges, strawberries, and toasted walnuts.
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