Vinaigrette Asst Emulsified ATK

By mariannefeldman

To come up with a well-balanced vinaigrette recipe that wouldn’t separate, we chose high-end oil and vinegar and whisked them together with a little mayonnaise, which acts as an emulsifier. All we had to do to finish our perfect vinaigrette recipe was choose the flavoring ingredients.
MAKES ABOUT 1/4 CUP, ENOUGH TO DRESS 8 TO 10 CUPS LIGHTLY PACKED GREENS

Ingredients

• INGREDIENTS
• Print Shopping List
• 1 tablespoon wine vinegar (see note)
• 1 1/2 teaspoons very finely minced shallot
• 1/2 teaspoon regular or light mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon table salt
• ground black pepper
• 3 tablespoons extra-virgin olive oil

Preparation

Step 1

Red wine, white wine, or champagne vinegar will work in this recipe; however, it is important to use high-quality ingredients. This vinaigrette works with nearly any type of green. For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before adding the lettuce.

1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.

2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.

Lemon:

1 tablespoon lemon juice
¼ teaspoon finely grated lemon zest
½ teaspoon regular or light mayonnaise
½ teaspoon Dijon mustard
Pinch sugar
⅛ teaspoon table salt
Ground black pepper
3 tablespoons extra-virgin olive oil

Balsamic mustard:

1 tablespoon balsamic vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon regular or light mayonnaise
2 teaspoons Dijon mustard
½ teaspoon chopped fresh thyme leaves
Salt and ground black pepper
3 tablespoons extra-virgin olive oil

Herb:
1 tablespoon wine vinegar (see note)
1 ½ teaspoons very finely minced shallot
½ teaspoon regular or light mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon fresh minced parsley or chives
½ teaspoon minced fresh thyme, tarragon, marjoram, or oregano