Classic Shallot Vinaigrette
The difference between a watery dressing and one that coats leaves properly is the emulsion. By whisking the acidic components with a binder before adding the oil, you create a cohesive sauce that stays suspended.
Temperature and speed matter.
Use room temperature oil and ensure your bowl is stable on the counter. If you are new to emulsifying, pour the oil in a very thin, slow stream while whisking constantly.
- small mixing bowl
- wire whisk
- chef's knife
What goes in.
- 1 tbspfinely minced shallot
- 1 tspDijon mustard
- 1 tbspred wine vinegar
- 1 tspfresh lemon juice
- 6 tbspextra virgin olive oil
- 1/4 tspfine sea salt
- pinchblack pepper
Build the base first
Whisk the mustard, vinegar, lemon juice, salt, and shallot together until the salt dissolves. The mustard acts as the bridge that allows the oil and vinegar to bond.
The method.
Combine the base
In the mixing bowl, stir together the minced shallot, mustard, vinegar, lemon juice, salt, and pepper. Let this sit for two minutes to soften the sharp bite of the shallot.
Drizzle the oil
Begin whisking the vinegar mixture vigorously. While whisking, pour the olive oil in a slow, steady stream. Keep whisking until the dressing thickens and turns opaque.
Adjust
Taste a leaf of lettuce with a small amount of dressing. If it tastes too sharp, add another half-tablespoon of oil. If it lacks brightness, add a drop more vinegar.
Other turns to take.
Herbed Vinaigrette
Stir in one tablespoon of finely chopped fresh parsley, chives, or tarragon after the emulsion is complete.
Honey Vinaigrette
Add one half-teaspoon of honey to the base ingredients if you want to balance a particularly acidic vinegar like cider or sherry.
When it doesn't go to plan.
Always mince the shallots as finely as possible; large chunks will sink to the bottom of the salad bowl.
The dressing is ready when it coats the back of a spoon with a silky, uniform texture.
If the dressing separates after sitting, simply whisk it again for ten seconds before pouring over your greens.
The ones that keep coming up.
Can I make this in advance?
Yes, but keep it in a sealed jar. The acid in the vinegar will cause fresh herbs to wilt if left for more than an hour, so add them right before serving.
Which oil is best?
A high-quality extra virgin olive oil provides flavor, but you can substitute one-third of the olive oil with a neutral grape seed oil if you prefer a milder taste.
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