The vinaigrette is tantamount to a successful dish! Add it to our favorite vegetable combos for a simple, delicious dish and read on for additional uses and tips.
Makes 1 cup
1 shallot, minced
1 garlic clove, minced
1/4 cup white wine vinegar
2 tbsp. dijon mustard
½ cup good quality olive oil
freshly ground black pepper to taste
Let the garlic and shallot sit in the vinegar with a pinch of salt for at least 10 minutes to let the vinegar start to break it down. Next whisk in the mustard until completely combined. Finally, make sure to slowly add the oil to allow it to fully emulsify. Season with salt and pepper to taste.
Make a day ahead: vinaigrette will taste even better the next day. Store in the refrigerator.
Cook a few extra eggs ahead of time, and use the yolks in the dressing. Whisk them in with the mustard before adding the oil and you will get a nice rich and thick vinaigrette more akin to an aioli.