1 T vinegar – good quality red or white wine, champagne, balsamic, sherry

Squeeze of lemon juice

1 t shallot, minced

Pinch of sugar (optional)

½ t salt

½ t Dijon mustard

2 ½ T – 3 T extra virgin olive oil


Whisk by hand: Combine minced shallot, sugar, Dijon and salt in a small mixing bowl. If you are adding other aromatics or seasonings, add them now. Squeeze lemon over the bowl. Add the vinegar and beat with a wire whisk. Whisking constantly, add the oil in a slow, steady stream. Whisk until the mixture turns opaque and the seasonings are suspended. Tip: To prevent your bowl from spinning while you whisk, you may want to shape a slightly damp tea towel or piece of paper toweling into a small ring and nestle your bowl inside.


Immersion blender or Mason jar: You can use an immersion blender (for larger quantities) or a Mason jar with a tight fitting lid to make vinaigrettes too. Blend or shake up the acids and other ingredients first. Then add the oil. Shake or blend again until an emulsion forms. *Note: If you are adding fresh herbs, I prefer to add them at the end when using an immersion blender. That way you keep the fresh herbs recognizable rather than crushing them into a paste.

Enough to dress a green salad for 2.

Recipe may be scaled up without issue