French Vinaigrette dressing can be used on green salads, avocados, artichokes, and as base preparation for other dressings…
Ingredients (for 2)
- 1 tbsp red wine vinegar (or fresh lemon juice)
- 1 tbsp mustard
- 1/2 shallot
- 4 tbsp extra virgin olive oil
- salt & black pepper
Directions
- In a small bowl stir to combine together: red wine vinegar (or fresh lemon juice), minced shallots, Dijon mustard, salt and black pepper
- Start to add extra virgin olive oil in a steady slow stream, whisking constantly
- When the mixture starts to thicken, add more oil till smooth and all oil is used
Tips from the Chef
- A vinaigrette is an emulsion between 3 or 4 parts of oil and 1 part acid (usually wine vinegar or lemon juice)
- In general to make a thick, well-emulsified vinaigrette, combine the acidic part (lemon juice or vinegar) in a bowl with all seasonings (salt, mustard, herbs, shallots…), then slowly add the oil, drop by drop, whisking continually
- Vinaigrette can be stored covered in fridge for few days
Cambooza 