Ingredients
- 4 shallots (finely minced)
- 4 oranges
- 1 sorrel
- 1/4 onion (red)
- 3/4 c olive oil
- 4 tb pine nuts
- 3 tb chives (chopped)
- 1 tb dry mustard
- 3 tb parsley (chopped)
- 1 ts salt
- 1 ts black pepper
drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year. NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts.
