A classic French vinaigrette, glossy and well emulsified, with vinegar for bite, mustard for body, honey for sweet-and-sour roundness, and shallot for a true bistro lift.
Ingredients
- 40 ml red wine vinegar
- 60 ml sunflower oil
- 15 g Dijon mustard
- 20 g light wildflower honey
- 1 piece fresh shallot
- 2 pinches fine salt
- 1 pinch ground black pepper
Method
- Peel the shallot, slice it very finely with a knife, then place it in a bowl with the red wine vinegar. Let it rest until the shallot loses its raw sharpness and the vinegar is distinctly fragrant.
- Add the Dijon mustard, liquid honey, fine salt, and black pepper. Whisk at the center of the bowl until you have a smooth, homogeneous, slightly thickened base with no visible streaks of unincorporated mustard.
- Pour in the sunflower oil in a steady stream while whisking constantly. The vinaigrette should become glossy, coating, and briefly cling to the sides of the bowl before sliding back down.
- Taste it on a lettuce leaf or the back of a spoon, rather than on its own raw if possible. It should feel lively at first, soft in the middle, and slightly peppery at the end. Adjust with a little salt if it seems flat, or a touch of vinegar if the dressing seems too round.
- Serve immediately over green salad, raw vegetables, warm potatoes, or leeks vinaigrette. If the dressing sits, whisk it again just before serving until smooth and satiny.
Nutrition
Per serving
- Energy
- 159.9 kcal
- Protein
- 0.26 g
- Carbohydrate
- 5.87 g
- Fat
- 15.16 g
- Fibre
- 0.2 g
- Calcium
- 5.58 mg
- Iron
- 0.15 mg
- Magnesium
- 3.21 mg
