basic vinaigrette

Name: Basic Vinaigrette
Ingredients: 2 - shallots, minced; 1 teaspoon(s) dijon mustard; 2 tablespoon(s) sherry vinegar; 1/4 teaspoon(s) kosher salt; 1/4 teaspoon(s) pepper; 6 tablespoon(s) olive oil, extra virgin

(1 RATING)

67 Pinches

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Oct 27, 2012

Mmmmmmmmmmm! Dull lettuce springs to life. Veggies go from bland to bold. Meat finds a tangy marinade.

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Ingredients

2 - shallots, minced
1 teaspoon dijon mustard
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 tablespoons olive oil, extra virgin

How To Make basic vinaigrette

Step 1

BUILD A FLAVOR BASE: In a bowl, add minced shallots & dijon mustard; mix well.

Step 2

ADD THE ACID: Add the vinegar, salt & pepper; whisk to combine ingredients.
Step 3

WHISK IN OIL: Slowly add oil (almost drop by drop) into the mixture, whisking as you go to incorporate & create a creamy, emulsified finish.
Step 4

OPTIONAL ADDITIVES: Garlic Salt Dehydrated Onion Flakes Honey Fresh Herbs (Chives, Dill, Basil, etc.) Or whatever else you can think of.
Step 5

NOTE: When properly emulsified, ingredients are suspended throughout the mix. A broken vinaigrette will have clear seperation between the oil & vinegar. Store fresh made vinaigrette in a covered containers in the refrigerator for 3 - 4 days. Whisk before serving.
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