House Vinaigrette

This is our basic vinaigrette, three parts oil, one part acid, pared almost to its essentials—no shallots, no salt and pepper—so that it can be used almost like a sauce base. The mustard adds flavor and strengthens the emulsion. Any number of additional ingredients may be added to it, depending on how it's to be used. Most often it's used to dress greens that have been seasoned with salt and tossed with fresh herbs, as with the Bibb Lettuce Salad .

Preparing Time: -
Total Time: -
Served Person: Makes about 2 1/2 cups

French Blender Mustard Salad Dressing Vinegar

1/2 cup red wine vinegar
1/4 cup dijon mustard
1 1/2 cups canola oil

Carbohydrate 0 g(0%)
Fat 16 g(25%)
Fiber 0 g(0%)
Protein 0 g(0%)
Saturated Fat 1 g(6%)
Sodium 35 mg(1%)
Calories 148

Preparation Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy. Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.) Reprinted from Bouchon, by Thomas Keller, Copyright Â© 2004, published by Artisan.

House Vinaigrette

Ingredients

Nutrition facts