Vinaigrettes
Homemade dressings far outshine any store-bought varieties, and Martha will show you how easy it is to make your own. She starts the lesson with a delicious shallot vinaigrette prepared two ways: whisked directly in the bottom of a salad bowl and shaken in a small jar.
Vinaigrette in a Jar
Makes 3/4 cup
INGREDIENTS
- 3 tablespoons rice wine vinegar
- 1 teaspoon Dijon mustard
- Coarse salt
- Freshly ground pepper
- Sugar
- 9 tablespoons grapeseed oil
DIRECTIONS
- Combine vinegar, mustard, 3/4 teaspoon salt, 1/4 teaspoon pepper, and a pinch of sugar in a jar. Shake to combine. Add oil and shake again until oil is incorporated and mixture is emulsified.
Shallot Vinaigrette
Makes about 1/2 cup
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
- 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.
