1. Place balsamic vinegar, shallots, brown sugar, dried tarragon leaves, kosher salt, and black pepper in a blender or food processor. Blend until thoroughly mixed.
2. While the processor is running, slowly pour in vegetable oil.
3. Store under refrigeration in a sealed container for up to 7 days. Shake well before use.
Chef Scotty Petersen is head chef and part-owner of Speak EZ Lounge in Grand Rapids, Michigan. Chef Scotty prides himself on running his operation the hard way, without cutting corners.
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