Basic Vinaigrette

By Addie

Why this recipe works:
For a simple vinaigrette, we wanted to skip the step of slowly whisking in oil to make an emulsification. A lidded jar lets us shake all the ingredients until blended, and mayonnaise and honey provide emulsifying power to keep the dressing smooth. Soaking shallots in an acidic ingredient for a few minutes tames their oniony bite. A few fresh add-ins, along with good old salt and pepper, and this vinaigrette is easy, tasty, and versatile.

The vinaigrette will keep for three days in the refrigerator. Shake well before using.

Ingredients

• 1 tablespoon cider vinegar
• 1 teaspoon minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon regular or light mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Combine vinegar and shallot in small jar; let sit for 5 minutes. Add oil, honey, mayonnaise, mustard, salt, and pepper to jar, affix lid, and shake vigorously until emulsified, about 30 seconds.



Source: Cook's Country #46 Aug/Sept 2012