Herb Vinaigrette

By CarolM-2

Ingredients

• 1 Tbsp. champagne vinegar, or red wine vinegar or fresh squeezed lemon juice.
• 1 1/2 tsp. very finely minced shallot
• 1/2 tsp. mayonnaise
• 1/2 tsp. Dijon mustard
• 1/8 tsp. table salt
• a few grinds of ground black pepper
• 3 Tbsp. extra-virgin olive oil
• 1/2 tsp. minced fresh tarragon, marjoram or oregano.

Preparation

Step 1

Combine vinegar, shallot, mayo, mustard, salt and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of may remain.
Place oil in a 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 the surface. Add herbs and just whisk to combine. Pour into mason jar and cover with lid. Can be made a couple of hours in advance and left at room temp. Store leftover in refrigerator for 2-3 days.
(the addition of mayo helps keep the dressing stabilized.)