Recipe information
Yield
makes 3/4 cup
Ingredients
1/4 cup minced shallots
2 tablespoons ume plum vinegar (see Sources, page 264)
3 tablespoons verjus (unfermented juice from wine-quality grapes; see Sources, page 264)
1 teaspoon fresh lemon juice
3/4 teaspoon sugar
1/4 cup plus 2 tablespoons expeller-pressed vegetable oil
Preparation
Put the shallots in a small bowl and add the vinegar, verjus, lemon juice, and sugar. Let sit for 5 to 10 minutes and drizzle in the oil, whisking. Keeps several days refrigerated.
