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Classic Vinaigrette
10 min French ¾ cup 🥗 Fresh & bright GF
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| 1 Tbs (10 g) shallot — minced | rest 5 minthe shallot mellows in the vinegar | whisk in slowlya thin stream, until emulsified and glossy | seasontaste on a leaf, not a spoon |
| 1 tsp (5 g) Dijon mustard | |||
| 3 Tbs (45 mL) red wine vinegar | |||
| 9 Tbs (135 mL) olive oil | |||
| ¼ tsp (1.5 g) salt | |||
| ¼ tsp (0.5 g) black pepper | |||
Ingredients — tap to check off as you gather
- 1 Tbs (10 g) shallot — minced
- 1 tsp (5 g) Dijon mustard
- 3 Tbs (45 mL) red wine vinegar
- 9 Tbs (135 mL) olive oil
- ¼ tsp (1.5 g) salt
- ¼ tsp (0.5 g) black pepper
Steps
- Rest 5 min (the shallot mellows in the vinegar) — 1 Tbs (10 g) shallot, 1 tsp (5 g) Dijon mustard, 3 Tbs (45 mL) red wine vinegar.
- Whisk in slowly (a thin stream, until emulsified and glossy) — the rest 5 min from step 1, 9 Tbs (135 mL) olive oil.
- Season (taste on a leaf, not a spoon) — the whisk in slowly from step 2, ¼ tsp (1.5 g) salt, ¼ tsp (0.5 g) black pepper.
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