Red Wine Shallot Vinaigrette

So, this week I’m making what every French child knows how to make by the age of 8. (Right before they start smoking and after they’ve been drinking wine, of course….)

Red wine vinegar, dijon, minced shallot and black pepper.
Red wine vinegar, dijon, minced shallot and black pepper.

Why do we all buy salad dressings? Sometimes when I’m on auto pilot at the grocery and find myself reaching for a bottle, I stop to think, “you idiot.”

Seriously – is there anything easier?  Make it at home – control what’s in it.

mincy mince mince
mincy mince mince

 

Why not try making your own?  Fresh, easy, delicious; and you probably already have all the ingredients and don’t even know it. Play with the ingredients, too – leave out the shallot, add tarragon. Or leave in the shallot and add parsley and thyme.  Or cracked green peppercorns. Whatever. Just play with your food.

Seriously wish you could smell this right now...
Seriously wish you could smell this right now…

This is a big batch – fills a whole bottle from Cost Plus. Feel free to halve or quarter it, or double and give some to the neighbors…..

And, I whisked it – but of course later remembered this great tip from Cooks Illustrated – just put everything in a jar with a lid and shake it til it’s emulsified.  Remember those Good Seasons italian dressing cruets when we were kids? Like that…..
Try it! Share how it turned out.
Ingredients
¾ c. red wine vinegar
2 Tbsp. minced shallot
3 Tbsp. dijon mustard
½ tsp. freshly ground black pepper
¼ tsp. salt
1.5 – 2 c. good oil.
Instructions
In a large bowl, or blender, or 4-cup measuring cup, whisk together everything but the oil.
While you’re still whisking, slowly drizzle in the oil until you get an emulsion. (It will thicken, and become dull instead of shiny.)
Keeps in the fridge for at least a week.
Notes
Play with the ingredients, too – leave out the shallot, add tarragon. Or leave in the shallot and parsley and thyme. Or cracked green peppercorns.
For the oil, I like to go half plain veg oil and half extra virgin olive oil. I think going all olive overpowers this. Save that for the balsamic vinaigrettes – they can handle it.
Serving size is 2Tbsp – or 1oz.

Servings 24
Calories 28
Fat 28 g
Sodium 47 mg
Carbs 0 g
Protein 0 g

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