1. Build a flavor base. Finely mince 2 Tbs shallots, place in bowl with 1 tsp. Dijon mustard.
2. Add an acid. Pour 2 Tbs sherry vinegar into mixture with 1/4 tsp. kosher salt and 1/4 tsp. freshly ground pepper; whisk to combine ingredients.
3. Whisk in oil. Slowly pour 6 Tbs. extra-virgin olive oil (almost drop by drop) into the mixture, whisking as you go to incorporate and create a creamy, emulsified finish.
4. Store fresh-made vinaigrette in a covered container in the fridge for 3 to 4 days. Whisk before serving.
From Cooking Light May 2010
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