This vinaigrette takes about two minutes to make and tastes wonderful. I make it several times each week and use it every chance I can — as a salad dressing, on roasted or steamed veggies and as a marinade. The recipe listed below is the most basic version but it’s easy to vary by adding either a minced shallot or a minced clove (or two) of garlic. No matter what version you make, allow it to sit for at least 15 minutes before using it so the flavors can meld together nicely.
Ingredients
¾ cups very good quality olive oil
1 tablespoon sherry vinegar
1 tablespoon mustard
juice of one lemon (preferably a Meyer lemon)
salt & pepper to taste
Method
Place the mustard, vinegar, salt and pepper in a small bowl and whisk. Slowly add olive oil by drizzling a little bit at a time until it’s fully emulsified. Continue adding olive oil until all of it is incorporated. Add lemon juice. Taste and correct seasoning if necessary.
Note: If making one of
the variations mentioned above (with shallots or garlic), add those at the
beginning, along with the mustard, vinegar, salt and pepper.
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