Description
Classic Mustard Vinaigrette, a touchstone of French cuisine and a great standard, everyday salad dressing for the long, hot days of summer.
Ingredients
Scale
- 1 1/2 shallots, finely minced
- 3 tablespoons red wine vinegar
- 2 teaspoon Dijon mustard
- 3/4 cup light salad oil; Sunflower, Safflower, Cottonseed or Canola
- salt and freshly ground pepper to taste
Instructions
- In a medium bowl add diced shallots, red wine vinegar, Dijon mustard, salt and pepper. Add about ¼ cup of your oil, and whisk lightly. Then continue whisking, while slowly drizzling the remaining oil into your base until creamy and well mixed.
- If you find it a bit thick add a little water, a teaspoon at a time, and whisk until you get the consistency you’re looking for. Pour into a glass jar or bottle, toss on the cap and store in the fridge until needed.
- Or… bang everything together in a sealed jar and shake the living crap out of it. Great job for kids and other eager helpers.
Notes
Q: Can I use olive oil? A: You CAN, but it will dramatically alter the taste. Mustard Vinaigrette is light and tangy. If you use olive oil you’ll find it’s heavier and fruitier, which is not ideal. Can I use my emulsion blender? Not recommended. If you do you’re going to zip those shallots and dispense that juice throughout the dressing which can have an overpowering effect in the palate. Use caution with the zippy blender. You can never go wrong with the whisk.
- Prep Time: 15 mins
- Category: Vinaigrette
- Cuisine: French