Easy!
Inexpensive!
Serves:4
Serving Size:1 tablespoon (about)
In France, Dijon mustard is always used in a vinaigrette, so buy a good one. Sherry vinegar is the French cook’s vinegar of choice, but red wine, white wine or champagne vinegar are also acceptable. We've included the very un-French option of using mayonnaise to help emulsify the dressing, if you want. We usually don't. Toss with tender greens and serve after the main meal, like the French do.
Tools:Glass liquid measuring cup, shallow bowl, or mason jar, and a small whisk or fork
| Prep Time | |
| 5 minutes |
|
|
|
Easy!
Inexpensive!
Serves:4
Serving Size:1 tablespoon (about)
|
In France, Dijon mustard is always used in a vinaigrette, so buy a good one. Sherry vinegar is the French cook’s vinegar of choice, but red wine, white wine or champagne vinegar are also acceptable. We've included the very un-French option of using mayonnaise to help emulsify the dressing, if you want. We usually don't. Toss with tender greens and serve after the main meal, like the French do.
Tools:Glass liquid measuring cup, shallow bowl, or mason jar, and a small whisk or fork
|
Ingredients
- 1 tablespoon shallot minced
- 1 tablespoon vinegar (preferably sherry)
- 1-2 pinches salt
- 1-2 pinches black pepper
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon mayonnaise (optional)
- 2-3 tablespoons oil (EVOO or similar)
- 2 teaspoons fresh herbs (chives, tarragon, dill, parsley, chervil or cilantro)
Servings:
Units:
Instructions
- To make this the real French way, mince the shallot and place into the salad bowl you’ll be using or in a separate smaller bowl. Add the vinegar, salt and pepper Let stand 5-10 minutes for the shallot to soften and the flavors to develop.
- Stir in the mustard and optional mayonnaise until smooth. Drizzle in the oil as you whisk, or add 1 tablespoon at a time and whisk well after each addition. This will help emulsify the liquids so the dressing becomes thick and creamy.
- Taste and adjust ingredients as desired.
- Stir in the herbs right before serving.
Recipe Notes
Chef's Tip: If you add just a little mayonnaise to the vinegar and spices before whisking in the oil, it will help to emulsify (blend) the oil, and it will not separate as easily.
Lazy way to prepare: Put everything in a mason jar and shake until blended. It will not be as creamy nor taste as smooth, though.
Powered byWP Ultimate Recipe
Leave a Reply
You must be logged in to post a comment.