(Tracy Hebden Lrps)

Basic mustard vinaigrette recipe


Francis Lam
June 3, 2010 10:04PM (UTC)

Ingredients

  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon cold water (optional
  • Salt and pepper, to taste

Directions

  1. Whisk together the mustard and vinegar with a pinch of salt and a few cranks of pepper.
  2. Now vigorously -- don't go all crazy and splash yourself! -- whisk the mustard-vinegar mixture while you slowly drizzle the oil in a thin stream. It should look as if the mustard is absorbing the oil, giving you a nicely combined sauce. If the oil starts to pool a little at the top, stop pouring and just whisk it all together before resuming. Alternatively, shake it all in a jar with a lid or zap it in a blender.
  3. If it's too thick at the end (especially if you blend it), thin it with a tiny bit of water. (You'll be amazed at how much a little water will thin it.)
  4. If the vinaigrette separates, just whisk or shake or blend it back together before using.
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Francis Lam

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam.

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