Vinaigrette
You can whisk up this all-purpose vinaigrette in minutes, and it’s good on almost any salad.
Ingredients
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 4½ tablespoons red wine vinegar
- ¾ teaspoon salt
- Heaping ¼ teaspoon freshly ground black pepper
- 9 tablespoons (½ cup plus 1 tablespoon) vegetable, canola, grapeseed, or any other neutral-tasting oil
- 1½ tablespoons minced shallots
Instructions
- In a medium bowl, whisk together the honey, mustard, vinegar, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. The most efficient way to whisk is in a figure-8 motion. If you see pools of oil forming on the top while you're adding the oil, stop for a moment and whisk to emulsify before continuing. Mix in the shallots. Taste and adjust seasoning, if necessary.
- Store the vinaigrette in a jar at room temperature for up to 4 days, or up to a week in the refrigerator. Shake to re-emulsify when ready to use.
Nutrition Information
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- Per serving (6 servings)
- Serving size: 2 tablespoons
- Calories: 199
- Fat: 21 g
- Saturated fat: 1 g
- Carbohydrates: 3 g
- Sugar: 3 g
- Fiber: 0 g
- Protein: 0 g
- Sodium: 89 mg
- Cholesterol: 0 mg