Vinaigrette
Total Time
10 Minutes
Prep Time
10 Minutes
Rating
4.65 out of 5 stars
(17)
Ingredients
~¾ cup
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 4½ tablespoons red wine vinegar
- ¾ teaspoon salt
- Heaping ¼ teaspoon freshly ground black pepper
- 9 tablespoons (½ cup plus 1 tablespoon) vegetable, canola, grapeseed, or any other neutral-tasting oil
- 1½ tablespoons minced shallots
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Preparation
Step 1
In a medium bowl, whisk together the honey, mustard, vinegar, salt, and pepper.
Step 2
While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added.
Step 3
Mix in the shallots. Taste and adjust seasoning, if necessary.
Step 4
Store the vinaigrette in a jar at room temperature for up to 4 days, or up to a week in the refrigerator. Shake to re-emulsify when ready to use.
Step 5
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Chef's notes
The most efficient way to whisk is in a figure-8 motion. If you see pools of oil forming on the top while you're adding the oil, stop for a moment and whisk to emulsify before continuing.
Before dressing any salad, ensure your greens are completely dry, as wet greens will repel and water down the vinaigrette.
