A staff favorite, this versatile salad dressing is used on our seasonal house salad. Its gorgeous pink hue, creamy consistency, and tangy flavor make it ideal for a range of recipes. A great use for leftover rosé wine! We use vegan mayonnaise, but substitute what you use at home.
1 cup rosé wine
2 tablespoons peeled raw minced shallot
1 tbl seasoned rice vinegar
½ tsp lemon zest
2 tsps fresh lemon juice
¼ tsp peeled minced garlic
1 cup vegan mayonnaise
Salt and fresh black pepper to taste
1. In a small saucepan, simmer the rosé wine over moderate heat until reduced to two tablespoons. About 10 minutes.
2. Transfer to a medium bowl and let cool to room temperature.
3. Whisk in the shallot, vinegar, lemon zest, lemon juice, garlic, and mayonnaise until smooth.