Here is a simple vinaigrette that not only tastes great, but can be a starting place to add many different flavors to your salad dressing. It is REALLY good! A 3-to-1 ratio of oil to vinegar makes for a perfectly smooth, thick emulsion. Dijon mustard helps emulsify the oil and vinegar/water, while shallots add mild sweetness.
- 2 tbsp Shallot minced
- 1 tbsp Garlic minced
- 1 tbsp Fresh Tarragon Leaves or thyme or parsley
- 2 tsp Dijon mustard
- 5 tbsp White Wine Vinegar
- 3/4 cup Olive Oil or Walnut Oil
- Kosher salt and freshly ground black pepper to taste
Combine shallot, garlic, mustard, vinegar, and herbs in a large bowl and whisk to combine.
Whisking constantly, slowly drizzle in oil, or Blend in food processor or blender.
Season to taste with salt and pepper.