Expanded Basic Vinaigrette

Name: Expanded Basic Vinaigrette
Yield: Makes Enough to Coat 2 cups Cooked Vegetables or for 6 First-Course Salads OR 4 Main-Course Salads
Ingredients: ¼ teaspoon pepper; 2 tablespoons red wine vinegar; 5 tablespoons canola oil, grape seed oil, or other vegetable oil; 1 shallot, minced; ½ teaspoon salt; 2 teaspoons Dijon mustard

Preparation info

Makes Enough to Coat
2 cups
Cooked Vegetables

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Other than the choice of oil or acid, the character of a vinaigrette comes from flavorings, such as shallots, garlic, and herbs.

Ingredients

2 teaspoons Dijon mustard
1 shallot, minced
½ teaspoon

Condiment
Garnish
Vegan
Gluten-free

Method

In a small bowl, whisk together the mustard, shallot, salt, pepper, vinegar. Ideally, this mixture should sit for a couple of hours to infuse the flavor of the shallot. Whisk in the oil a couple of teaspoons at a time.