Foolproof Vinaigrette

By carvalhohm

Ingredients

• 1 1 1 tablespoon wine vinegar
• 1 1/2 1 1/2 1/2 teaspoons very finely minced shallot
• 1/2 1/2 1/2 teaspoon regular or light mayonnaise
• 1/2 1/2 1/2 teaspoon Dijon mustard
• 1/8 1/8 1/8 teaspoon table salt
• Ground black pepper
• 3 3 3 tablespoons extra-virgin olive oil

Preparation

Step 1

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

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

Foolproof Lemon Vinaigrette:
This Vinaigrette is best for dressing mild greens. Follow the recipe for Foolproof Vinaigrette substituting balsamic vinegar for wine vinegar, increasing mustard to 2 teaspoons and adding 1/2 teaspoon chopped thyme.

Foolproof Lemon Vinaigrette:
This Vinaigrette is best for dressing assertive greens. Follow the recipe for Foolproof Vinaigrette substituting lemon juice for the vinegar, omitting the shallot and adding 1/4 teaspoon finely grated lemon zest and a pinch of sugar along with the salt and pepper.

Foolproof Balsamic-Mustard Vinaigrette:
Follow the recipe for Foolproof Vinaigrette, substituting balsamic vinegar for the wine vinegar increasing the mustard to 2 teaspoons, an adding 1/4 teaspoon chopped fresh thyme along with the salt and pepper.

Foolproof Walnut Vinaigrette:
Follow the recipe for Foolproof Vinaigrette, subsituting for
1 1/2 tablespoons roasted walnut oil and 1 1/2 tablespoon;
regular olive oil for the extra-virgin olive oil.

Foolproof Herb Vinaigrette:
Follow the recipe for Foolproof Vinaigrette, adding 1 tablespoon minced fresh parsley leaves or chives and 1/2 teaspoon minced fresh thyme, tarragon, marjoram, or oregano leaves to the vinaigrette just before use.