Homemade vinaigrettes are so easy that there is no reason to ever slather your greens in store bought dressings. After I mix the ingredients together, I like to store mine in a small mason jar, so that I can shake it well before using (in case the oil and v…
What you'll need
Ingredients
1 tablespoon Champagne vinegar (see other choices above)
1 1/2 teaspoons very finely minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon table salt
A few grinds of ground black pepper
3 tablespoons extra-virgin olive oil
1/2 tablespoon fresh minced parsley or chives
1/2 teaspoon minced fresh tarragon, marjoram, or oregano
The method
Directions
01
Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
02
Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Add herbs just and whisk to combine. Pour into mason jar and cover with lid. Can be made a couple of hours in advance and left at room temperature; store leftover vinaigrette in refrigerator for 2-3 days.
A fresh twist on an old classic. This is one of the most popular summer dishes that I make. Everyone raves, but the key is not so much the recipe (which is simple and basic) but rather the availability of summer ripe peaches at their peak of freshness.
This is a fantastic summer dish which I first tried at Alan Jackson’s restaurant/marketplace Lemonade . The edamame are a great base for salads because of their bright, fresh flavor and watermelon radish add great color and crunch while the sesame ginger dr…
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Homemade Herb Vinaigrette
Prep
Cook
Yield
Homemade vinaigrettes are so easy that there is no reason to ever slather your greens in store bought dressings. After I mix the ingredients together, I like to store mine in a small mason jar, so that I can shake it well before using (in case the oil and v…
Ingredients
1 tablespoon Champagne vinegar (see other choices above)
1 1/2 teaspoons very finely minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon table salt
A few grinds of ground black pepper
3 tablespoons extra-virgin olive oil
1/2 tablespoon fresh minced parsley or chives
1/2 teaspoon minced fresh tarragon, marjoram, or oregano
Cook Like James · The method
Directions
1
Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
2
Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Add herbs just and whisk to combine. Pour into mason jar and cover with lid. Can be made a couple of hours in advance and left at room temperature; store leftover vinaigrette in refrigerator for 2-3 days.
Cook Like James
Easy Homemade Herb Vinaigrette
Prep
Cook
Yield
Homemade vinaigrettes are so easy that there is no reason to ever slather your greens in store bought dressings. After I mix the ingredients together, I like to store mine in a small mason jar, so that I can shake it well before using (in case the oil and v…
Ingredients
1 tablespoon Champagne vinegar (see other choices above)
1 1/2 teaspoons very finely minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon table salt
A few grinds of ground black pepper
3 tablespoons extra-virgin olive oil
1/2 tablespoon fresh minced parsley or chives
1/2 teaspoon minced fresh tarragon, marjoram, or oregano
Directions
1
Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
2
Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Add herbs just and whisk to combine. Pour into mason jar and cover with lid. Can be made a couple of hours in advance and left at room temperature; store leftover vinaigrette in refrigerator for 2-3 days.
