Description
Shallot and Mustard Vinaigrette (A Salad Dressing to Rule them All) is a big claim–but I think you will agree it is delicious with lots of variations!
Ingredients
Scale
- 2 tablespoons finely minced shallots
- 1/3 cup white wine vinegar, champagne vinegar, or red wine vinegar
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup avocado oil or extra-virgin olive oil, additional oil can be added according to your tastes
Additional Add Ins:
For Caesar Salad: anchovy paste, garlic, lemon zest
For Greek:feta, cheese, lemon juice and oregano
For a French: thin with creme fiche and minced chives or other fresh herbs
For a sweeter dressing: blend in some honey
Instructions
- In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you could do this in your blender or with an immersion hand held blender). Taste and add more olive oil, a couple of Tablespoons at a time, if dressing is too tart for your tastes.
- Use immediately or refrigerate up to 3 weeks. If using olive oil it will form a lump when chilled, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.