Description
A classic and easy-to-make vinaigrette with Dijon mustard, garlic, rice vinegar, shallot, and olive oil, perfect for dressing salads or adding flavor to vegetables. This recipe yields a balanced, tangy, and smooth vinaigrette with a nice emulsification method for the best texture.
Ingredients
Scale
Vinaigrette Ingredients
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon rice vinegar
- 1/2 small shallot, finely chopped
- 1/4 cup olive oil
- Salt & pepper, to taste
Instructions
- Combine non-oil ingredients: In a small mixing bowl, add the Dijon mustard, minced garlic, rice vinegar, chopped shallot, and salt and pepper according to your taste.
- Add olive oil gradually: Start by adding about 20% of the olive oil to the mixture.
- Whisk to emulsify: Whisk the mixture thoroughly until it starts to combine into a smooth emulsion.
- Repeat oil addition and whisking: Add another 20% of the olive oil and whisk again. Continue this process—adding small increments of oil and whisking—until all the olive oil is incorporated and the vinaigrette is creamy and well emulsified.
Notes
- The gradual addition of olive oil helps create a stable emulsion, producing a smooth and creamy vinaigrette texture.
- Adjust salt and pepper according to personal preference for the best flavor balance.
- This vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days; whisk again before use.
- For a different flavor profile, substitute rice vinegar with apple cider vinegar or lemon juice.
