Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.
Time
10 minYield
Serves 4 (Makes about 1/4 cup, enough to for 8 to 10 cups of greens)Why This Recipe Works
To come up with a well-balanced vinaigrette recipe that wouldn’t separate, we chose high-end oil and vinegar and whisked them together with a little mayonnaise, which acts as an emulsifier. All we had to do to finish our perfect vinaigrette recipe was choose the flavoring ingredients.
Ingredients
1 tablespoon wine vinegar
1 ½ teaspoons very finely minced shallot
½ teaspoon regular or light mayonnaise
½ teaspoon Dijon mustard
⅛ teaspoon table salt
3 tablespoons extra-virgin olive oil
Equipment
Instructions
Cook along with these step-by-step instructions
- Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.Recipe TipRed wine, white wine, or champagne vinegar will work in this recipe; however, it is important to use high-quality ingredients.
- Place oil in 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 its surface.Recipe TipThis vinaigrette works with nearly any type of green. For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before adding the lettuce.
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