Ingredients
Units Scale
- 170ml extra virgin olive oil (EVOO)
- 3 tsp of Dijon mustard
- 2 tbsp of white or red wine vinegar
- Salt & pepper, as required
- Optional: 1/2 shallot, minced finely
Instructions
- To make the base vinaigrette but the extra virgin olive oil, mustard and vinegar into a bowl and mix vigorously with a whisk. The whisking emulsifies the oil with the mustard and vinegar resulting in a thick, glossy dressing. Alternatively you can place into a mason jar and shake vigorously until the mixture is thick.
- If you are using shallot, add them to the dressing and stir to combine.
Notes
- The base vinaigrette will keep in the fridge for a while – at least 1 month.
- If using shallots, consume within a week. Past this time, the shallots will start to go rancid and the taste will deteriorate rapidly.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Cuisine: French