Basic Vinaigrette
  • 1 clove garlic, chopped
  • 1 small shallot, sliced thinly, then chopped
  • 2 tablespoons Dijon mustard
  • ¼ cup Champagne vinegar
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ½ cup olive oil
  1. Combine the garlic, shallots, mustard, vinegar, salt and pepper in a bowl and mix well.
  2. Slowly add the oil in a slow steady stream while whisking vigorously. By adding the oil slowly, your dressing will “emulsify” and form a smooth velvety dressing that won’t easily separate.
  3. Taste and adjust the seasoning to suit yourself.
You might notice there is no honey or sugar in this recipe. Some people like to make their vinaigrette on the sweet side but I don't. If you are using a sweet vinegar like “Champagne” or “Balsamic” it will be sweet enough. This basic dressing and technique comes in handy and you can use different types of vinegars and seasoning to make it suit almost anything.
Recipe by Have You Eaten, SF? at