SLIGHTLY CREAMIER SUNDAY-SALAD DRESSING

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Slightly Creamier Sunday-Salad Dressing image

The best vinaigrettes are emulsified - that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures - maybe mustard or a dollop of mayonnaise - can help in this regard.) Whatever the dressing, I serve the resulting meal with a baguette and some salted butter. And as long as we're sharing, often a roast chicken too. Swiping bread through a small puddle of melted chicken fat and salad dressing, after all, is one of life's great pleasures.

Provided by Sam Sifton

Categories     easy, quick, weekday, condiments, dips and spreads

Time 5m

Yield Serves 4

Number Of Ingredients 7

2 tablespoons red-wine vinegar
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
1 shallot, minced
1/3 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper

Steps:

  • Combine the vinegar, mayonnaise, mustard and shallot in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Season to taste. Whisk again before dressing salad.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 3 grams, Sodium 102 milligrams, Sugar 1 gram, TransFat 0 grams

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