Vinaigrette - Basic 2nd recipe

By Jgerwin

Ingredients

• 2 TBLS Shallots
• 1 tsp dijon mustard
• 2 TBLS sherry vinegar
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 6 TBLS EVOO

Preparation

Step 1

Finely mince 2 TBLS shallots so pieces will incorporate easily and spread throughout your dressing. Place in a bowl with 1 tsp dijon mustard. Pour 2 TBLS sherry vinegar into mixture with 1/4 tsp kosher salt and 1/4 tsp freshly ground pepper; whisk to combine ingredients.

Slowly pour 6 TBLS EVOO (almost drop by drop) into the mixture, whisking as you go to incorporate and create a creamy, emulisified finish.

Whisk before serving;

Fresh for 3-4 days in fridge