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2024-11-01 05:41:02
Basic Vinaigrette Dressing by Julia Child
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From Julia's Kitchen Wisdom, by Julia Child
This is a bare-bones recipe for the simple all-purpose vinaigrette, which you will vary as you wish. Its beauty lies solely in the quality of your ingredients. Note that you will so often see proportions of 1 part vinegar to 3 parts oil, but that can make a very acid, very vinegary vinaigrette. I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can't take it out.
This is a bare-bones recipe for the simple all-purpose vinaigrette, which you will vary as you wish. Its beauty lies solely in the quality of your ingredients. Note that you will so often see proportions of 1 part vinegar to 3 parts oil, but that can make a very acid, very vinegary vinaigrette. I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can't take it out.
Servings: For about ⅔ cup, serving 6 to 8
Servings: For about 2/3 cup, serving 6 to 8
Ingredients
- ½ Tbsp finely minced shallot or scallion
- ½ Tbsp Dijon-type mustard
- ¼ tsp salt
- ½ Tbsp freshly squeezed lemon juice
- ½ Tbsp wine vinegar
- ⅓ to ½ cup excellent olive oil, or other fine, fresh oil
- Freshly ground pepper
Steps
- subheading: Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows:
- Stir the shallots or scallions together with the mustard and salt.
- Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion.
- Beat in freshly ground pepper.
- Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.