Bistro-Style Mustard Vinaigrette
By America's Test KitchenPublished on August 5, 2009
Yield
Serves 16 (Makes about 1 cup)
Ingredients
3 tablespoons red wine vinegar or white wine vinegar3 tablespoons whole grain mustard 1 shallot, peeled1 small garlic clove, peeled2 teaspoons fresh thyme ½ teaspoon table salt ½ teaspoon black pepper ¾ cups extra virgin olive oil
Before You Begin
This is a classic French vinaigrette and works especially well with sturdier greens like romaine and escarole.
Instructions
- Process vinegar, mustard, shallot, garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.
Yield
Serves 16 (Makes about 1 cup)Ingredients
3 tablespoons red wine vinegar or white wine vinegar
3 tablespoons whole grain mustard
1 shallot, peeled
1 small garlic clove, peeled
2 teaspoons fresh thyme
½ teaspoon table salt
½ teaspoon black pepper
¾ cups extra virgin olive oil
Ingredients
3 tablespoons red wine vinegar or white wine vinegar
3 tablespoons whole grain mustard
1 shallot, peeled
1 small garlic clove, peeled
2 teaspoons fresh thyme
½ teaspoon table salt
½ teaspoon black pepper
¾ cups extra virgin olive oil
Ingredients
3 tablespoons red wine vinegar or white wine vinegar
3 tablespoons whole grain mustard
1 shallot, peeled
1 small garlic clove, peeled
2 teaspoons fresh thyme
½ teaspoon table salt
½ teaspoon black pepper
¾ cups extra virgin olive oil
Before You Begin
This is a classic French vinaigrette and works especially well with sturdier greens like romaine and escarole.
Instructions
- Process vinegar, mustard, shallot, garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.
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