← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-sweet-life The Sweet Life
by Kate Zuckerman
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cooking-for-friends Cooking for Friends
by Gordon Ramsay
west-coast-cooking West Coast Cooking
by Greg Atkinson
baked-explorations Baked Explorations
by Matt Lewis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?