After living in Paris for 6 months, and having one great Dijon vinaigrette after another, I couldn't quite get mine to come out as well, no matter how many times I tried. It should be the easiest thing in the world, but it's deceptive in its simplicity, and it's one of the most difficult things to get just right. Yes, the elusive vinaigrette has plagued many, even David Lebovitz. Luckily, after figuring out the basic measurements that his French partner uses, David came up with this one. It's excellent, and exactly what I was looking for. Thanks, David!
FRENCH VINAIGRETTE
"Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing."
INGREDIENTS:
1/8 teaspoon sea salt (or 1/16 tsp fine salt) (I used a little less)
1 tablespoon sherry or red wine vinegar (I used red wine vinegar)
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard (or more, to taste)
3T to 4T (45 ml to 60 ml) olive oil (I used 3 T)
fresh herbs, if desired
DIRECTIONS:
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well. (Add freshly ground black pepper while tossing salad with the dressing).
3. If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.
Makes about 1/4 cup (60 ml), enough for one large green salad
Edited from David Lebovitz
http://www.davidlebovitz.com/2009/11/how-to-make-french-vinaigrette/
FRENCH VINAIGRETTE
"Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing."
INGREDIENTS:
1/8 teaspoon sea salt (or 1/16 tsp fine salt) (I used a little less)
1 tablespoon sherry or red wine vinegar (I used red wine vinegar)
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard (or more, to taste)
3T to 4T (45 ml to 60 ml) olive oil (I used 3 T)
fresh herbs, if desired
DIRECTIONS:
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well. (Add freshly ground black pepper while tossing salad with the dressing).
3. If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.
Makes about 1/4 cup (60 ml), enough for one large green salad
Edited from David Lebovitz
http://www.davidlebovitz.com/2009/11/how-to-make-french-vinaigrette/