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Julia Child's Classic Vinaigrette
About This Recipe
| Yield: | 6 to 8 as an appetizer salad, or 4 to 6 as a dinner |
Ingredients
- 1/ 2 tablespoon shallot or scallion, finely minced
- 1/ 2 tablespoon of Dijon mustard (Mary used Grey Poupon)
- 1/ 4 tablespoon of salt (or to taste)
- The juice of one lemon
- 1/ 2 tablespoon white or red wine vinegar
- Freshly ground pepper (to taste)
Procedures
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1
If you prefer to mix the ingredients, make a slurry or paste with the mustard , salt, and scallions first. Whisk in the lemon juice and vinegar, and only then begin to incorporate the oil, drop by drop (according to Julia) to form a smooth emulsion.
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2
Add pepper and more salt to taste. Lightly dress your salad greens, top with croutons and, if desired, a sliced protein of your choice. Drizzle a few more drops of the vinaigrette to finish.
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