Basic Vinaigrette With Mustard
Published March 10, 1998
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup extra virgin olive oil
3 tablespoons or more good wine vinegar
Salt and freshly ground black pepper to taste
1 heaping teaspoon Dijon mustard
1 large shallot (about 1 ounce), peeled and cut into chunks
Nutritional analysis per serving
1 gram carbs; 165 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients but the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time, until the balance tastes right.
- Step 2
Add the shallot, and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust seasoning and serve. This is best made fresh but will keep a few days refrigerated; bring back to room temperature and whisk briefly before using.
Private Notes
Comments
Really good recipe and I add a can of cento anchovies