Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions.
This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.
2 tablespoons sherry vinegar
2 tablespoons white vinegar
1 tablespoon soy sauce
4 teaspoons Dijon mustard
1/2 cup canola oil
1 small shallot, finely minced (about 1 tablespoon)
1 clove garlic, microplaned (about 1 teaspoon)
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in small container or squeeze bottle. Seal container and shake vigorously until emulsified. Shake again before each use.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|