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Easy Homemade Herb VinaigretteOriginally Published August 15, 2013 at 12:00 a.m.
Updated August 14, 2013 at 10:12 a.m.
Homemade vinaigrettes are so easy that there is no reason to ever slather your greens in store-bought dressings.
After I mix the ingredients together, I like to store mine in a small Mason jar so that I can shake it well before using (in case the oil and vinegar have separated).
The addition of a small amount of mayonnaise helps keep the dressing stabilized. I usually use Champagne vinegar, but a good red-wine vinegar or fresh-squeezed lemon juice will work as well.
Easy Homemade Herb Vinaigrette
1 tablespoon Champagne vinegar (see other choices above)
1 1/2 teaspoons very finely minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon table salt
A few grinds of ground black pepper
3 tablespoons extra-virgin olive oil
1/2 tablespoon fresh minced parsley or chives
1/2 teaspoon minced fresh tarragon, marjoram or oregano
Combine vinegar, shallot, mayonnaise, mustard, salt and pepper to taste in a small nonreactive bowl. Whisk until mixture is milky in appearance, and no lumps of mayonnaise remain.
Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil, and whisk mixture well to combine, then resume whisking in oil in a slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Add herbs, and whisk to combine. Pour into Mason jar and cover with lid. Can be made a couple of hours in advance and left at room temperature; store leftover vinaigrette in refrigerator for 2 to 3 days.
James Moore blogs at Cook Like James. He also writes articles for the online magazine One for the Table. Find it online at www.oneforthetable.com.