📝 About This Recipe
This classic French vinaigrette is the soul of Parisian bistro cooking, offering a perfect balance of sharp acidity, pungent mustard, and silky fats. Unlike its thinner counterparts, this dressing uses high-quality Dijon as an emulsifier to create a creamy, clingy texture that coats leaves without wilting them. It is an indispensable technique for any home cook looking to elevate simple greens into a sophisticated course.
🥗 Ingredients
The Acid Base
- 2 tablespoons Sherry Vinegar (or high-quality Red Wine Vinegar)
- 1 teaspoon Fresh Lemon Juice (provides a bright top note)
- 1 small Shallot (minced extremely fine)
The Emulsifiers and Seasoning
- 1 tablespoon Dijon Mustard (Traditional smooth style, like Maille)
- 1/2 teaspoon Honey or Maple Syrup (to balance the sharpness)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (use a fine grind)
- 1/4 teaspoon Dried Herbes de Provence (optional, for a floral depth)
The Oil Blend
- 1/2 cup Extra Virgin Olive Oil (fruity and high quality)
- 2 tablespoons Neutral Oil (Grapeseed or Avocado oil to lighten the texture)
The Fresh Finish
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Fresh Italian Parsley (minced)
- 1 teaspoon Cold Water (the secret to a stable emulsion)
👨🍳 Instructions
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1
Begin by macerating the shallots: Place the finely minced shallots in a medium glass or stainless steel mixing bowl.
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2
Pour the sherry vinegar and lemon juice over the shallots. Add the sea salt and whisk briefly. Let this sit for 5-10 minutes; the acid will soften the bite of the raw shallot and infuse the vinegar with flavor.
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3
Add the Dijon mustard and the honey to the vinegar mixture. Whisk vigorously until the mustard is fully incorporated and the mixture looks slightly frothy.
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4
Whisk in the black pepper and the dried Herbes de Provence (if using) so the spices can begin to bloom in the acidic base.
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5
Combine your olive oil and neutral oil in a small measuring cup with a spout for easy pouring.
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6
Place a damp kitchen towel in a ring on your counter and set the bowl inside it. This stabilizes the bowl so you can whisk with one hand and pour with the other.
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7
Begin adding the oil mixture literally drop by drop while whisking constantly. This slow start is crucial for building the emulsion.
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8
Once the mixture begins to thicken and look creamy, you can increase the flow of oil to a very thin, steady stream, whisking all the while.
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9
Halfway through the oil, whisk in the teaspoon of cold water. This helps stabilize the emulsion and prevents the dressing from becoming too heavy or 'greasy' on the palate.
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10
Continue whisking in the remaining oil until the dressing is thick, glossy, and pale in color.
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11
Gently fold in the fresh chives and parsley. Do not over-whisk after adding fresh herbs to avoid bruising them.
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12
Taste the vinaigrette with a leaf of the lettuce you intend to serve. Adjust seasoning with an extra pinch of salt or a drop more vinegar if it feels too oily.
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13
Transfer to a glass jar. If not using immediately, store in the refrigerator, but bring to room temperature for 15 minutes before serving to liquefy the olive oil.
💡 Chef's Tips
Always macerate your shallots in the vinegar first to remove their 'sulfuric' sting. Use a high-quality Dijon mustard; it acts as the glue that keeps the oil and vinegar from separating. If the dressing breaks (separates), whisk a teaspoon of mustard in a clean bowl and slowly whisk the broken dressing into it. For the best texture, use a mix of extra virgin olive oil and a neutral oil so the olive flavor doesn't overpower the delicate greens. Always dress your salad in a large bowl, tossing gently by hand to ensure every leaf is thinly and evenly coated.
🍽️ Serving Suggestions
Drizzle over a classic Salade Verte (butter lettuce and radishes). Use as a marinade for grilled chicken or firm white fish like Halibut. Serve alongside a warm goat cheese tart or a classic Quiche Lorraine. Pair with a crisp, chilled glass of Sancerre or Sauvignon Blanc to complement the acidity. Excellent as a dip for steamed artichokes or blanched asparagus.