Small Bowl of French Vinaigrette

French Vinaigrette


France   -   Vinaigrette
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
*
10 min
Best		 This authentic French Salad Dressing is completely unrelated to American "French Dressing".




2
1/4
2
1/2
1/4
2/3
T
c
t
t
t
c
Shallot
Wine Vinegar (1)  
Dijon Mustard
Salt
Pepper
Olive Oil, ExtV
Make   -   (10 min)
  1. Chop SHALLOT very fine.
  2. Whip together All Items except Olive Oil.
  3. Whip in Olive Oil a little at a time.
  4. Pack in a tightly sealed jar so it can be shaken up before pouring onto a salad. Refrigerated in the jar it will last for a few weeks.
NOTES:

  1. Wine Vinegar:

      This can be White, Red, or Sherry. If Sherry Vinegar, use 3 Tablespoons, as it is 8% acidity, while most Wine Vinegar is 5%.

  2. Comments:

      You've probably heard that the proper ratio is about 1 Tablespoon Vinegar to 5 Tablespoons Oil. Ignore that, it's a "gourmet" thing from the Victorian Age, when people were really, really strange. It was always ignored outside of "high society". Today, in Spain and North America, it can even approach 1 to 1, and even in France can be as low as 1 to 2. This formula may sometimes be "enhanced" with Herbs, Anchovies, or whatever have you.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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