J. Lohr Estates Los Osos Merlot Balsamic & Shallot Vinaigrette

Recipe courtesy of Chef Frank McMahon, Chef at Hank’s Seafood Restaurant, Charleston, South Carolina

  • 1 large onion, rough chopped           
  • 1 bunch thyme
  • 15 garlic cloves               
  • 1 oz. canola oil
  • 2 large tomatoes, chopped           
  • 2 qts J. Lohr Estates Los Osos Merlot
  • 1 qt balsamic vinegar               
  • 1 Tbsp chicken base
  • 1/2 qt finely chopped shallots           
  • 2 cups extra virgin olive oil   
  • salt and pepper to taste

Sauté onion, thyme and garlic in canola oil until onions are translucent. Add tomatoes, red wine, balsamic vinegar and chicken base. Simmer and reduce to 1 quart. Strain through a fine colander and cool to room temperature. Add shallots, season with salt and pepper to taste, and finally add the extra virgin olive oil.