- Servings: Makes about 1/2 cup.
This is a classic vinaigrette with flavor added from finely minced shallot and a generous amount of mustard, making it a good match for complex salads and steamed vegetables, especially potatoes.
The recipe easily doubles and any leftovers can be stored, refrigerated, for up to a week. Just bring it to room temperature and stir or shake it again before using.
- 1 garlic clove, grated using a Microplane rasper or fine grater
- 1 medium shallot, finely minced (about 1 to 2 tablespoons)
- 1 tablespoon Dijon mustard (resist using the coarse kind; the smooth blends better)
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- Several grinds of black pepper
- 5 tablespoons extra virgin olive oil
- In a small bowl or jar with a cover, combine the grated garlic, shallot, mustard, vinegar, salt and pepper. Either use a fork to whisk, or cover the jar and shake, to mix all the ingredients.
- Add the olive oil and whisk or shake to emulsify.
- Either serve immediately or store in the refrigerator, mixing again before using.