Dijon Vinaigrette
If you order a salad in a French café, chances are it will be dressed with this classic vinaigrette. Tangy from both mustard and red wine vinegar, it complements sturdy greens, cool cooked or raw vegetables, and even steamed potatoes for a rustic salade de pommes de terre. Because its main flavor is mustard, choose a good one! France’s beloved artisan mustard, Maille brand is widely available in US supermarkets. For best texture and emulsification, use the smooth original variety.
Ingredients
step 2 ingredients
- 1 shallot
- 1 garlic clove
step 3 ingredients
- 1/4 c Dijon mustard (preferably Maille original)
- 1 1/2 Tbsp kosher salt
- 1 1/2 Tbsp sugar
- 2/3 c red wine vinegar
- 1 3/4 c pure olive oil (not extra-virgin)
Instructions
PREP: Make this refrigerator staple ingredient for frequent use.
1. Bring all ingredients to room temperature.
2. Fabricate the aromatic vegetables.
- Peel the shallot and coarse chop it.
- Peel the garlic clove and chop it.
3. Mix the vinaigrette:
- Combine the shallot, garlic, mustard, salt, and sugar in the jar of a blender. Add ⅓ c vinegar. Close the lid and blend on high speed until the ingredients are blended smooth.
- Add the remaining vinegar to the jar.
- Remove the center plug of the blender jar lid and replace the lid on the jar.
- Turn the blender on to high speed. Slowly pour the olive oil into the blender in a thin stream. The dressing will emulsify into a thick, homogenous mixture.
- Taste and, if necessary, adjust the seasoning with more salt, sugar, vinegar, etc. Keep in mind that a little bit of vinaigrette dressing is used on a lot of salad greens: the dressing should taste substantially acidic and quite salty.
4. Pour the vinaigrette into a glass bottle or jar.
HOLD: Refrigerate up to 6 months.
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