Vinaigrette

By nichc

Store fresh-made vinaigrette in covered container in fridge for 3-4 days. Whisk before serving.

Ingredients

• 2 tablespoons shallots
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt & freshly ground pepper
• 6 tablespoons extra-virgin olive oil

Preparation

Step 1

Flavor base:
Finely mince 2 tablespoons shallots. Place in bowl with 1 teaspoon Dijon mustard.

Acid:
Pour 2 tablespoons sherry vinegar into mixture with 1/4 teaspoon kosher salt & freshly ground pepper; whisk to combine.

Oil:
Slowly whisk in 6 tablespoons extra-virgin olive oil (almost drop by drop); whisk as you go to incorporate until creamy.