Follow these steps for perfect results
sea salt
sherry vinegar
red wine vinegar
shallot
peeled and minced
Dijon mustard
olive oil
olive oil
fresh herbs
chopped
Combine sea salt, sherry or red wine vinegar, and minced shallot in a small bowl.
Let the mixture stand for 10 minutes to allow the shallot to infuse the vinegar.
Mix in Dijon mustard.
Add 3 tablespoons (45 ml) of olive oil and stir well.
Taste the vinaigrette and adjust the flavor.
If too sharp, add the remaining olive oil and more salt as needed.
Add fresh herbs, chopped, shortly before serving for optimal flavor.
Store the dressing at room temperature for up to 8 hours.
Expert advice for the best results
Adjust the amount of mustard and vinegar to taste.
Use high-quality olive oil for the best flavor.
Allow the vinaigrette to sit for a few minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Yes, up to 8 hours
Drizzle over salad; garnish with a sprinkle of fresh herbs.
Serve over mixed greens salad.
Use as a marinade for chicken or fish.
Drizzle over grilled vegetables.
Complements the acidity of the vinaigrette
Discover the story behind this recipe
A staple in French cuisine, used to dress salads and other dishes.
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