Basic French Vinaigrette

Name: Basic French Vinaigrette
Yield: 4 servings
Ingredients: 1 2 tablespoons finely chopped shallots; 1 2 tablespoons red- or white-wine vinegar; 1 1/4 teaspoon fine sea salt, or to taste; 1 2 teaspoons Dijon mustard; 1 4 to 6 tablespoons extra-virgin olive oil; 1 Freshly ground black pepper to taste

From the kitchen of Carly

Shallots soften in vinegar while mustard pulls the whole thing together. Whisk in oil slowly until it emulsifies into silky, tangy dressing. Sharp enough to cut through rich greens, mellow enough to let good ingredients shine.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons finely chopped shallots
12 tablespoons red- or white-wine vinegar
11/4 teaspoon fine sea salt, or to taste
12 teaspoons Dijon mustard
14 to 6 tablespoons extra-virgin olive oil
1Freshly ground black pepper to taste

Instructions

In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.