VINAIGRETTE
From here grow all other vinaigrettes. Use your instincts to vary the basic recipe. My everyday dressing almost always includes a bit of mustard which helps emulsify the dressing while adding tang.
Provided by Mark Bittman
Categories Salad Dressing Vinegar Shallot Quick & Easy
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- Combine all the ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until the balance tastes right to you.
- Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust the seasoning , and serve. (This is best made fresh but will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.)
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