Lets just consider this post one of the fundamentals. It’s like the Chicken Stock post, a base recipe that will serve you well in all the cooking you do.This dressing is a classic French dressing, we used it on our Spinach Salad at Cleonice, which I’ll add soon. When I made this dressing the first time I was amazed at the way it came together like a mayonnaise and held together in that emulsified state. I have some in my fridge now that I made almost two weeks ago and it still doesn’t need even a shake.
I used a Nutribullet, a smoothie maker, which I use to make sauces almost as much as I use to make smoothies. You can also use an immersion blender or just a whisk, the Dijon easily emulsifies the dressing to give a creamy texture.
Combine minced shallot, Dijon, mild olive oil, and white wine vinegar (red or cider vinegar are good substitutes, think about what’s going in your salad when choosing the vinegar) in your bullet or bowl and blend or whip until thoroughly combined. Taste for salt (saltiness of the Dijon can vary).
See how creamy it looks? The vinegar is suspended in the oil (emulsified) to create this texture. You can add herbs to this dressing as well. Tarragon makes an excellent addition.
- 1 small shallot minced
- 3 Tb White Wine (or Red wine, or cider) Vinegar
- 4 Tb Dijon Mustard
- ½ cup mild olive oil
- Combine all ingredients blender, smoothie maker, immersion blender container, or simply a bowl. Blend or whisk until mixture has fully emulsified.
- Delicious salad dressing, also good drizzled on steamed green beans or asparagus as a side dish.