Parsley-Mustard Sauce

• 1/4 cup plus 2 tablespoons finely diced shallots
• 1/4 cup red wine vinegar
• 3/4 cup chopped flat-leaf parsley
• 1 tablespoon whole grain mustard
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 lemon, for juicing
• Kosher salt and freshly ground black pepper

1. Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes.
2. Pound the parsley with a mortar and pestle and add it to the shallots.
3. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt, if you like.
4. Be careful not to overseason, since the corned beef may be on the salty side.

shallots, red wine vinegar, flatleaf, whole grain mustard, extravirgin olive oil, lemon, kosher salt

Taken from www.epicurious.com/recipes/food/views/parsley-mustard-sauce-390844 (may not work)