Ingredients

Equipment Needed

• •Small mixing bowl or glass jar with tight-fitting lid
• •Whisk
• •Sharp knife for mincing

Instructions

1. 1

   Mince the shallot

   Peel and mince the shallot as finely as you can manage. The pieces should nearly dissolve into the dressing. A coarse chop will announce itself in every bite, and that is not what we want here. The shallot should whisper, not shout.

2. 2

   Combine the base

   Place the minced shallot in a small bowl or jar. Add the champagne vinegar and let it sit for five minutes. This brief rest softens the shallot's bite and allows it to release its sweetness into the acid. Patience here rewards you later.

   This step is called macerating. The acid gently cooks the shallot, mellowing its raw edge while preserving its flavor.
3. 3

   Add mustard and salt

   Whisk in the Dijon mustard and salt. The mustard does double duty here. It brings its own quiet heat and acts as an emulsifier, helping the oil and vinegar come together into something silky rather than separating on the plate.

4. 4

   Emulsify with olive oil

   Add the olive oil in a slow, steady stream while whisking constantly. Start with drops, then a thin ribbon. The dressing will thicken and become creamy as you whisk. If you pour too quickly, the emulsion will break and you will have oil floating on vinegar. Take your time.

   If using a jar, add all ingredients, seal tightly, and shake vigorously for thirty seconds. The jar method works beautifully and leaves you with a storage vessel.
5. 5

   Season and taste

   Grind in black pepper. Taste. Dip a lettuce leaf into the dressing if you have one nearby. This is the only honest way to know if the balance is right. Adjust salt or add a touch more vinegar if it tastes flat. The dressing should be bright without being sharp.

Chef Tips

• •Seek out champagne vinegar from a producer who cares. The cheap versions are harsh and one-dimensional. A good bottle costs a few dollars more and lasts for months.
• •Your olive oil matters here more than anywhere else. This is not the moment for that dusty bottle from the back of the pantry. Use oil you would happily drink from a spoon.
• •If the dressing separates in the refrigerator, do not worry. Bring it to room temperature and whisk or shake again. It will come back together.
• •For a lighter variation in spring, add a teaspoon of finely chopped fresh chervil or chives just before serving.

Advance Preparation

• •The vinaigrette keeps refrigerated for up to two weeks. The shallot will continue to mellow and the flavors will marry.
• •Bring to room temperature before using. Cold olive oil becomes thick and mutes the flavor. Twenty minutes on the counter is enough.

Frequently Asked Questions

Nutrition Information

1 serving (about 30g)