No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Shallot Vinaigrette

  • yield: Makes about 1/2 cup
Photography: DAVID M. RUSSELL

advertisement

advertisement

Ingredients

  • 2 tablespoons champagne vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 small shallot, minced
  • Coarse salt
  • Freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

Directions

  1. Step 1

    Combine vinegar, mustard, shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a large bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.

Source
Martha Stewart's Cooking School, Episode 105

advertisement

advertisement