Basic French Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1/2 cup
- freshly ground black pepper to taste
- 2 teaspoons dijon mustard
- 2 tablespoons finely chopped shallots
- 1/4 teaspoon fine sea salt, or to taste
- 2 tablespoons red- or white-wine vinegar
- 4 to 6 tablespoons extra-virgin olive oil
- Carbohydrate 1 g(0%)
- Fat 17 g(26%)
- Fiber 0 g(1%)
- Protein 0 g(0%)
- Saturated Fat 2 g(12%)
- Sodium 74 mg(3%)
- Calories 156
Preparation In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
Preparation In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
