Dijon Vinaigrette

This is the basic recipe. You can use different vinegars and flavored Dijon mustards. Or to the finished dressing you can add herbs like tarragon, chives, chervil, or thyme; crushed green peppercorns or coriander seeds; honey; a touch of walnut or hazelnut oil; even some crumbled blue cheese.

Photo by Paul Moore

Makes about a 1/2 cup 

• 1 tablespoon minced shallot or red onion

• 2 teaspoons red or white wine vinegar

• 1 1/2 tablespoons Dijon mustard (preferably “extra strong”)

• 1/4 teaspoon fine sea salt

• 1/8 teaspoon freshly ground black pepper

• 1/3 cup plus 1 tablespoon sunflower seed oil

Combine the shallot, vinegar, mustard, salt, and pepper in a medium-size mixing bowl.

Let rest for 5 or 10 minutes to soften the shallots.

Whisk the mixture and add a tablespoon or so of oil in a trickle to create a creamy consistency.

Whisk vigorously while adding the remaining oil in a slow, steady stream.

Add one or two teaspoons lukewarm water while whisking if the dressing is too thick.

You can download or print a version of this recipe here.