2TeaspoonsDijon Mustard(optional) for a thicker vinaigrette and additional Provençal flavor
Salt & Pepper to tastestart with a pinch of each
Instructions
Place Lemon Juice in a bowl. (If using Dijon Mustard, add this with the Lemon Juice and whisk together to thoroughly combine.
Using a wire whisk, slowly drizzle in the Olive Oil while whisking. Doing this slowly will help emulsify the oil and acid components.
After this is complete add a pinch of salt and pepper to taste. If adding herbs, add them here and wish to combine.
Notes
1. Oils: We usually use Olive Oil or Avocado Oil for Vinaigrettes, as they are the most heart-healthy oils providing the recommended ratios of Omega 3 to Omega 6 fatty acids. Avocado oil is very neutral in taste. Other great choices are nut oils, like Walnut, Hazelnut, or Pistachio oils. That said, many chefs like to use canola oil... it’s your call. 2. Other uses for Vinaigrettes:
Dress other vegetables like Broccolini, Green Beans, Peas, Cauliflower, Zucchini, Squash, or Sliced Tomatoes. It’s also great as a dressing for Coleslaw! **The Caper-Garlic-Shallot combo is especially good on vegetables.
Dress warm Fingerling or Cubed Potatoes, Sweet Potatoes, Cooked Rice, Orzo, Cous Cous, Quinoa, or your favorite Pasta.
Use as a dressing for a Bean Salad using White Beans, Kidney Beans, Black Beans, or a Combination, etc.
*Add freshly chopped parsley, chives, or cilantro for something bright and fresh.
Spoon over roasted Fish, Chicken, or Shrimp. The Balsamic is especially good over a grilled Steak.
The possibilities are endless. Enjoy!
3. Soaking Shallots and Onions:
If shallots or certain onions are too aggressive for your palate, you can mellow the flavor by chopping or slicing them and soaking them in some vinegar. *As shown below.
Use any vinegar you like. Place the onion or shallot in a small bowl, and pour enough vinegar in to just cover. Allow them to soak for 5-10 minutes.
You can strain them and then add them to your vinaigrette, or you can keep them in your fridge and use them as an addition of pickled onions to other dishes. They’re a nice contrast in a salad or served with a slow-roasted poultry, roast beef, or on hamburgers.