Basic Mustard-Shallot Vinaigrette

By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
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Basic Mustard-Shallot Vinaigrette
Serves
Makes ¼ cup
Ingredients
  • 1 teaspoon Dijon mustard, preferably moutarde de Maille
  • 1 small shallot, finely minced
  • 1 tablespoon red or white wine vinegar
  • 3 tablespoons extra virgin olive oil

  • Optional Additions:
  • 1 teaspoon fish sauce
  • 1 teaspoon minced fresh tarragon or chives
  • 1 teaspoon capers, rinsed and minced
  • Kosher or sea salt and freshly ground black pepper


Procedure
Every cook needs to master a vinaigrette, the tangy dressing preferred in France for salad greens. To most palates, a ratio of three parts oil to one part vinegar is just about right, but feel free to adjust those proportions to suit your taste. To vary the vinaigrette, replace some of the olive oil with walnut oil or substitute sherry vinegar or lemon juice for the wine vinegar. Southeast Asian fish sauce is definitely an unconventional addition, but it adds an indescribable depth to the dressing.

This basic vinaigrette is not just for lettuces. It can dress a tomato or beet salad, grilled vegetables or fish. It will stay fresh tasting, if refrigerated, for about a day.


In a small bowl, whisk together the mustard, shallot, and vinegar. Gradually whisk in the olive oil.

Whisk in any or all of the optional additions. Season to taste with salt and pepper.

Basic Mustard-Shallot Vinaigrette

By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Serves
Makes ¼ cup
Ingredients
  • 1 teaspoon Dijon mustard, preferably moutarde de Maille
  • 1 small shallot, finely minced
  • 1 tablespoon red or white wine vinegar
  • 3 tablespoons extra virgin olive oil

  • Optional Additions:
  • 1 teaspoon fish sauce
  • 1 teaspoon minced fresh tarragon or chives
  • 1 teaspoon capers, rinsed and minced
  • Kosher or sea salt and freshly ground black pepper


Procedure
Every cook needs to master a vinaigrette, the tangy dressing preferred in France for salad greens. To most palates, a ratio of three parts oil to one part vinegar is just about right, but feel free to adjust those proportions to suit your taste. To vary the vinaigrette, replace some of the olive oil with walnut oil or substitute sherry vinegar or lemon juice for the wine vinegar. Southeast Asian fish sauce is definitely an unconventional addition, but it adds an indescribable depth to the dressing.

This basic vinaigrette is not just for lettuces. It can dress a tomato or beet salad, grilled vegetables or fish. It will stay fresh tasting, if refrigerated, for about a day.


In a small bowl, whisk together the mustard, shallot, and vinegar. Gradually whisk in the olive oil.

Whisk in any or all of the optional additions. Season to taste with salt and pepper.