Dijon Vinaigrette Recipe
By
Max La Rivière-Hedrick
Difficulty: Easy |
Total Time:
10 mins
|
Makes:
About 1/3 cup
Long before Kraft combined ketchup with oil and vinegar and declared it French dressing, there was Dijon vinaigrette, a salad dressing the French would actually eat.
INGREDIENTS
- 3 tablespoons minced shallots (from about 1 medium shallot)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
INSTRUCTIONS
Combine the shallots, vinegar, mustard, and a few pinches of salt and freshly ground black pepper in a medium bowl. Gradually whisk in the olive oil until well incorporated. Taste and season with salt and pepper as needed.
For a little extra kick, add a tsp of crushed garlic.
make it even easier on yourself: use a jar (jam, mustard, whatever), put the ingredients inside, and shake. voilà, perfect emulsion, handy for storage if you make a double batch.
ps - if you like creamy dressings, try adding a spoonful of yoghurt, cream, crème fraîche, sour cream... whatever you've got on hand. it makes the emulsion even thicker.