Basic French Vinaigrette
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Shallot (finely chopped)2 tbsps
Wine Vinegar (red- or white-)1 tsp
Fine Sea Salt (to taste)2 tsps
Dijon Mustard6 tbsps
Extra-Virgin Olive OilDirections:
1
In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes
2
Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified
3
Season with fine sea salt and freshly ground black pepper
4
DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week
5
In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes
6
Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified
7
Season with fine sea salt and freshly ground black pepper
8
DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week