Classic Shallot Vinaigrette
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Cider vinegar and finely chopped shallot, emulsified with mild mustard, a touch of mayonnaise and olive oil into a glossy, stable dressing.
Always check the labels of the products you use.
Method
- 1
Mellow the shallot. Stir the vinegar and shallot together in the bowl and let them sit for 5 min, which softens the shallot's bite.
- 2
Build the base. Whisk in the mustard, mayonnaise, salt and pepper until the mixture is milky and smooth with no lumps.
- 3
Add the oil slowly. Keep whisking while you pour the oil in a very thin stream. If oil starts collecting on top, pause the pouring and whisk until it disappears, then continue.
- 4
Dress the salad. When glossy and slightly thickened, taste on a leaf and adjust. Toss with crisp salad leaves just before serving.
Storage
Keep in a sealed jar in the fridge for up to 1 week. Let it stand at room temperature for 10 min and shake before using. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chopping board
- knife
- small bowl
- whisk
- measuring jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 142 kcal |
| Protein | 0.1 g |
| Carbohydrate | 0.4 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 15.7 g |
| of which saturates | 2.2 g |
| Fibre | 0.1 g |
| Salt | 0.3 g |
Protein per 100 kcal
0.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
