Recipe by Trevett Hooper
Vinaigrettes are great any time of year, but they are especially useful in the summer when there is so much wonderful local produce to enjoy. Making vinaigrette from scratch is very easy, economical, and opens the door to many possibilities in the kitchen.
- 1 ½ tablespoons minced shallot
- ¼ cup red wine vinegar or any vinegar you like
- 1 tablespoon Dijon mustard
- ¾ teaspoon sea salt
- ¾ to 1 cup Oil
First, mince the shallot very small and allow to macerate (soften) in the red wine vinegar for 10-15 minutes.
Add Dijon mustard and salt, and whisk to combine.
Slowly incorporate the oil, a few drops at a time, whisking all the while. By the end of it, you should have an emulsified vinaigrette.
Taste and season with salt if necessary.