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 & vinegar have separated).
The addition of a small amount of mayonnaise helps keep the dressing stabilized. I usually use Champagne vinegar, but a good red wine vinegar or fresh squeezed lemon juice will work as well.
1. Combine the vinegar, shallot, mayonnaise, mustard, salt & pepper to taste in a small nonreactive bowl. Whisk until the mixture is milky in appearance & no lumps of mayonnaise remain.
2. Place the oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle the oil into the vinegar mixture. If pools of oil are gathering on surface as you whisk, stop the addition of the oil & whisk the mixture well to combine, then resume whisking in the oil in a slow stream. The vinaigrette should be glossy & lightly thickened, with no pools of oil on its surface.
3. Add the herbs just as you finish & whisk to combine.
4. Pour the vinaigrette into a mason jar & cover with lid. This recipe can be made a couple of hours in advance & left at room temperature. Store any leftover vinaigrette in the refrigerator for 2-3 days.
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Serving Size: 1 Recipe (67g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 376 | ||
Calories from Fat: 373 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 29.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 342mg | 12 % | |
Potassium 40.8mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 376
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