Basic French Vinaigrette
Makes about 2/3 Cup
- ½ Tablespoon finely minced shallot or scallion
- ½ Tablespoon Dijon-type mustard
- ¼ teaspoon salt
- ½ Tablespoon freshly squeezed lemon juice
- ½ Tablespoon wine vinegar
- 1/3 to ½ Cup excellent olive oil or other fine, fresh oil
- Freshly ground pepper
Either shake all the ingredients together in a screw-topped jar or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste by dipping a piece of the salad greens into the sauce and correct seasoning with salt, pepper and/or drops of lemon juice.
Vinaigrette is always at its freshest and best when served promptly, but you can store it in an airtight container and refrigerate for several days. The shallots and fresh lemon juice will eventually go off, spoiling the taste of the dressing.
*Add minced fresh herbs to dressing as desired after all the oil has been added.
A true French salad is simply mixed greens with vinaigrette such as this. It helps to cleanse the palate between courses.
Recipe from Julia’s Kitchen Wisdom, by Julia Child