Why this recipe
works:
To come up with a well-balanced vinaigrette recipe
that wouldn’t separate, we chose high-end oil and vinegar
and whisked them together with a little mayonnaise, which
acts as an emulsifier. All we had to do to finish our
perfect vinaigrette recipe was choose the flavoring
ingredients.
Red wine, white wine, or champagne vinegar
will work in this recipe; however, it is important to use
high-quality ingredients. This vinaigrette works with nearly
any type of green. For a hint of garlic flavor, rub the
inside of the salad bowl with a clove of garlic before
adding the lettuce.
-
1 tablespoon
wine vinegar
(see note)
-
1 1/2
teaspoons
very finely minced
shallot
-
1/2 teaspoon
regular or light
mayonnaise
-
1/2 teaspoon
Dijon mustard
-
1/8 teaspoon
table salt
-
Ground black pepper
-
3 tablespoons
extra-virgin olive
oil
-
Combine vinegar, shallot, mayonnaise,
mustard, salt, and pepper to taste in small nonreactive
bowl. Whisk until mixture is milky in appearance and no
lumps of mayonnaise remain.
-
Place oil in small measuring cup so that it
is easy to pour. Whisking constantly, very slowly drizzle
oil into vinegar mixture. If pools of oil are gathering on
surface as you whisk, stop addition of oil and whisk mixture
well to combine, then resume whisking in oil in slow stream.
Vinaigrette should be glossy and lightly thickened, with no
pools of oil on its surface.