← Back to Search Results microwaving European, French
not-so-basic-vinaigrette

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I first learned how to make a real French vinaigrette when I was eighteen years old and living with a very generous chef in Paris. It was actually his twelve-year-old daughter who taught me. The first thing she did was separate two eggs and put the yolks in a bowl; these were followed by Dijon mustard, then vinegar, then olive oil--fat (egg yolk) followed by fat (olive oil). It’s the Dijon-sherry vinegar combo that really makes this dressing--and those are both fat-free. A shallot I puree provides the thick texture you normally get from creating an egg yolk/olive oil emulsion. Use this to dress salads and cooked veqetables--both hot and cold.

Yield : Makes ¾ cup (6 servings)

Ingredients

  • 4 small shallots
  • 5 tablespoons water
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • 2 tablespoons fresh lemon juice
  • 1½ tablespoons fresh flat-leaf parsley, chopped fine
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Directions

1. Roughly chop 2 of the shallots. Place the chopped shallots and the water in a microwave-safe bowl, cover it tightly, and microwave on high until the shallots are tender, about 5 minutes.

2. Pour the cooked shallots and cooking water into a blender. Add the mustard, vinegar, and lemon juice. Blend until the mixture is very smooth; pour into a bowl. Chop the remaining 2 shallots very fine; add them to the bowl. Add the parsley and olive oil. Season generously with salt and pepper. Gently whisk the mixture to make a broken vinaigrette (one that is intentionally not emulsified).

3. Serve immediately, or store in a covered container in the refrigerator for up to 2 weeks. Bring to room temperature and whisk gently before using.


© 2010 Spirit Media, LLC
 

Nutritional Information

Nutritional information is provided by the author.

Fat 4.5g
Calories 64
Protein 1g
Carbohydrates 4g
Cholesterol 0mg
Fiber 0g
Sodium 221mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
good-to-the-grain Good to the Grain
by Kim Boyce
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
spice Spice
by Ana Sortun
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
baked-explorations Baked Explorations
by Matt Lewis
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
nigella-express Nigella Express
by Nigella Lawson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?