Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Simple Vinaigrette




Source of Recipe


J. Kenji Lopez-Alt, Serious Eats


Recipe Introduction


I made this with lemon juice rather than vinegar (had some lovely lemons that Brian sent from Arizona) and I found that the recipe needed the added acidity from the vinegar. I like a very acidic dressing, so adjust to taste.


Recipe Link: http://www.seriouseats.com/recipes/2014/10/simple-vinaigrette-recipe.html

List of Ingredients




1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about 1/2 teaspoon)
2 teaspoons Dijon mustard
3 tablespoons white wine vinegar
1 tablespoon water
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Recipe



You can mix this like a traditional vinaigrette (i.e. in a bowl, drizzling in the oil) or just shake everything but the salt and pepper up in a Mason jar - then taste and add salt and pepper, as necessary. I chose the jar method.

Vinaigrette will keep in the refrigerator for up to 2 weeks.