Go To Vinaigrette

Go To Vinaigrette

This dressing is in my fridge at all times. Shallots help emulsify this dressing when you shake it vigorously and mustard is a natural emulsifier. You can simply combine everything and shake it in a jar or stick with a more professional approach of whisking everything together, except oil, and then slowly adding oil in a steady stream while whisking.

This dressing is as basic as they come and uses 3:1 ration of oil to liquid. By all means, go ahead and replace it with any other vinegar, but I find white wine vinegar is a great choice as it’s subtle and not overpowering.

Lots of people get overwhelmed with selecting a proper vinaigrette, that’s why having something this universal, that goes with virtually anything is surely the key to eating more salads!

Category, DifficultyBeginner

salad mise en place

Yields8 Servings
Prep Time5 mins

 1 shallot, finely minced
 2 tbsp white wine vinegar
 1 tbsp lemon juice (or other liquid such as water, orange juice, etc.)
 2 tsp Dijon mustard
 1/2 cup plus 1 TBSP olive oil (replace part of olive oil with another vegetable oil for lighter flavour)
 salt
 freshly ground black pepper
 2 tsp honey, OPTIONAL - do this for sweeter variation

1

Whisk everything until emulsified.

Ingredients

 1 shallot, finely minced
 2 tbsp white wine vinegar
 1 tbsp lemon juice (or other liquid such as water, orange juice, etc.)
 2 tsp Dijon mustard
 1/2 cup plus 1 TBSP olive oil (replace part of olive oil with another vegetable oil for lighter flavour)
 salt
 freshly ground black pepper
 2 tsp honey, OPTIONAL - do this for sweeter variation

Directions

1

Whisk everything until emulsified.

Go To Vinaigrette

Happens to be Vegetarian.

Make it Vegan: omit honey.

Make it Low Carb/Keto/Paleo: omit honey, use Paleo-approved mustard.

Happens to be Dairy-Free.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your mustard.

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