Fresh Herb Vinaigrette

Ingredients

Equipment Needed

• •Small mixing bowl
• •Whisk or fork
• •Sharp knife for mincing herbs
• •Glass jar with lid for storage

Instructions

1. 1

   Soften the shallot

   Place the minced shallot in a small bowl with the vinegar and salt. Let this sit for five to ten minutes while you prepare your herbs. The acid softens the raw edge of the shallot and begins to draw out its sweetness. You will see the shallot pieces turn slightly translucent and pink at the edges.

   This resting step is the difference between harsh allium bite and mellow sweetness. Do not skip it.
2. 2

   Prepare your herbs

   Wash your herbs gently and dry them thoroughly. Wet herbs will not mince cleanly and will spoil your vinaigrette faster. Strip leaves from stems. Gather the leaves into a tight pile and mince with a sharp knife until fine but not reduced to paste. You want texture, bits of green suspended throughout.

3. 3

   Build the emulsion

   Whisk the mustard into the vinegar and shallot mixture. The mustard acts as an emulsifier, helping the oil and vinegar stay together. Now add the olive oil in a slow, steady stream, whisking constantly. The vinaigrette will thicken slightly and turn from clear to creamy and pale. Taste for salt.

4. 4

   Add the herbs

   Fold in the minced herbs with a spoon. Add pepper. Taste again. The vinaigrette should be bright and balanced, the acid lifted by the herbs, the oil rounding everything out. If it tastes flat, add a pinch more salt. If it tastes too sharp, add a touch more oil.

   Add herbs at the end so they stay vibrant. Heat and acid both dull their color over time.
5. 5

   Use or store

   Use immediately, or transfer to a jar and refrigerate. The vinaigrette will separate as it sits. This is natural. Shake the jar before each use to bring it back together. It tastes best within a day or two, while the herbs still have their aliveness.

Chef Tips

• •Buy your olive oil from someone who can tell you where the olives grew. Taste it before you buy. Good oil should have a peppery finish and smell like fresh grass, not like nothing at all.
• •The ratio to remember is one part acid to three parts oil. Once you know this, you will never need a recipe again. Adjust to your taste from there.
• •Tender herbs work best here: parsley, chervil, tarragon, chives, basil, dill, cilantro. Woody herbs like rosemary and thyme are too strong and their texture is wrong. Save those for roasting.
• •If your market has no shallots, a small amount of very finely minced red onion will do. Or leave it out entirely. The herbs are the point.

Advance Preparation

• •The shallot can macerate in the vinegar for up to an hour if you are busy with other things. It only gets better.
• •Vinaigrette without herbs keeps refrigerated for two weeks. Add fresh herbs just before serving for the brightest flavor.
• •Complete vinaigrette with herbs keeps refrigerated for three to four days. The herbs will darken slightly but remain flavorful.

Frequently Asked Questions

Nutrition Information

1 serving (about 35g)