Basic French Vinaigrette

french no-cook vegetarian quick & easy salad dressing vegan shallot

Kemp Minifie

Makes about 1/2 cup

Source

Ingredients

2 tablespoons finely chopped shallots

2 tablespoons red- or white-wine vinegar

1/4 teaspoon fine sea salt, or to taste

2 teaspoons Dijon mustard

4 to 6 tablespoons extra-virgin olive oil

Freshly ground black pepper to taste

Method

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.