10 minutes
A simple yet flavorful vinaigrette perfect for dressing salads, made with minced shallot, white wine vinegar, Dijon mustard, and extra-virgin olive oil.
Shallots, minced
each
tablespoons
Dijon Mustard, heaping
teaspoons
teaspoons
teaspoons
1. Combine Base Ingredients
In the jar, combine the minced shallot, white wine vinegar, and Dijon mustard. Secure the lid on tightly and shake vigorously until the ingredients are well mixed.
2. Season and Shake
Add the salt and black pepper to the jar. Close the lid again and give it another good shake to distribute the seasonings evenly.
3. Emulsify with Oil
Pour in 1/3 cup of the olive oil. Seal the jar and shake energetically until the mixture is smooth and emulsified. If needed, use a kitchen towel for a better grip. Repeat this step two more times, adding the remaining olive oil in 1/3 cup increments.
4. Adjust to Taste
After all the oil is added, taste the vinaigrette. If it's too sharp or tart for your liking, add more olive oil in 1/4 cup increments, shaking well after each addition until the desired balance is achieved.
Opt for high-quality extra-virgin olive oil, fresh shallots, and a good Dijon mustard for the best flavor.
Whisk vinegar and mustard first, then slowly add olive oil while continuously whisking to achieve a creamy emulsion.
After emulsifying, taste your vinaigrette and adjust the seasoning if necessary to perfect the flavor balance.
Start with a 3:1 oil to vinegar ratio and adjust to taste; consider experimenting with different types of vinegar.
Drizzle over roasted veggies, use as a marinade, or mix into grains for added flavor.
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