A French bistro-style vinaigrette, emulsified with Dijon mustard to create a thick, glossy dressing that coats the back of a spoon, perfect for green salads, raw vegetables, and warm vegetables.
Ingredients
- 25 g strong Dijon mustard
- 80 ml red wine vinegar
- 160 ml sunflower oil
- 3 g fine salt
- to taste ground black pepper
- 0.5 bunches fresh chives
Method
- Place a stable bowl on a damp kitchen towel so it does not move. Add the mustard, salt, and pepper, then whisk until you have a smooth, homogeneous paste.
- Pour the vinegar over the mustard while whisking firmly. The base should become fluid, uniform, and slightly foamy on the surface; taste it at this stage, as the seasoning should seem slightly sharp before the oil is added.
- Add the oil in a very thin stream while whisking continuously. At first, pour slowly to form the core of the emulsion; once the sauce thickens, continue in a steady stream until it is glossy and creamy and coats the back of a spoon.
- Finely slice the chives and add them at the end. Mix without beating too vigorously so the herbs remain distinct and fresh.
- Let it rest briefly at room temperature before serving. Just before using, whisk it again for a few moments: the vinaigrette should remain bound, supple, and thick, with no visible pools of oil.
Nutrition
Per serving
- Energy
- 361.5 kcal
- Protein
- 0.22 g
- Carbohydrate
- 0.64 g
- Fat
- 40.17 g
- Fibre
- 0.18 g
- Calcium
- 7.72 mg
- Iron
- 0.26 mg
- Magnesium
- 3.96 mg
