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Fresh Herb Vinaigrette

Fresh Herb Vinaigrette

Created by Chef Ally

A living vinaigrette that changes with the seasons and your market haul, built on good oil, sharp vinegar, and whatever tender herbs look most alive today.

Sauces & Condiments
French
Make Ahead
Weeknight
Quick Meal
10 min
Active Time
0 min cook10 min total
YieldAbout 3/4 cup

The herbs come first. Walk through your market and look for bunches that still have their aliveness, leaves perky and fragrant, stems that snap rather than bend. Parsley, chervil, tarragon, chives, basil, dill. Whatever calls to you. This is not a recipe so much as a ratio and a principle.

The principle is simple: good oil, sharp vinegar, fresh herbs, and almost nothing else. One part acid to three parts oil. A pinch of salt. A whisper of shallot if you have one. Then the herbs, minced fine so they suspend in the emulsion and release their oils slowly.

Every vinaigrette you make will be different. Summer brings basil and chives. Autumn offers parsley and thyme. This is not inconsistency. This is the pleasure of eating with the seasons, of letting the market decide what goes on your table. Your choices shape the food system, and this small act of paying attention keeps good farmers growing good herbs.

Ingredients

red wine vinegar or sherry vinegar

Quantity

1/4 cup

shallot

Quantity

1 small

minced fine

fine sea salt

Quantity

1/2 teaspoon

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