10 minutes
A classic emulsified vinaigrette that adds a vibrant flavor to your salads.
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
to taste
tablespoons
1. Combine Base Ingredients
Start by gathering a small bowl and combining the red vinegar, minced shallot, mayonnaise, Dijon mustard, salt, and a few grinds of pepper. This mixture will form the base of your vinaigrette, so ensure everything is well blended and free of lumps.
2. Whisk Base Mixture
Take a whisk and begin to whisk the mixture until it takes on a milky appearance. This is a sign that the ingredients are starting to come together properly, setting the stage for a smooth emulsion.
3. Add Olive Oil
Measure out the extra-virgin olive oil into a small measuring cup. While whisking the vinegar mixture steadily, drizzle in the olive oil slowly. This gradual addition helps to form a proper emulsion, which is the key to a glossy and lightly thickened vinaigrette.
4. Adjust Seasoning and Store
Once all the oil is incorporated, your vinaigrette should have a smooth, glossy appearance. Taste and adjust the seasoning if necessary. Store any leftover vinaigrette in a nonreactive container, and it will keep for up to two weeks.
Choose extra-virgin olive oil for its fruity, peppery notes, and a complementary vinegar like sherry, red wine, or balsamic for the right balance of acidity and flavor.
Add the oil slowly while whisking vigorously, or use a blender for a stable emulsion.
Use Dijon mustard as a powerful emulsifier to help your oil and vinegar meld seamlessly.
Taste your vinaigrette with a piece of lettuce to get a true sense of its flavor with the salad.
Adjust the classic ratio of 3:1 (oil to vinegar) to your taste and the acidity of the vinegar, tasting as you go.
Comments (0)