Notes:

Kept in an airtight container, this vinaigrette can safely be stored in the refrigerator for about two weeks. However, it yields only a bit more than a cup, so you'll undoubtedly go through it rather quickly; the recipe only takes five minutes to put together, so making a new batch won't be a daunting task. It doesn't contain emulsifiers like store-bought dressing, so you'll need to give it a good shake or stir prior to use if it's been made in advance.

Use this recipe as a starting point for making a mustard vinaigrette and keep in mind that you can easily customize it. For something more herbal; add up to a teaspoon of chopped thyme, tarragon, basil, lemon verbena, sorrel, oregano, or any other herb you have on hand. If you'd like a different acidic component, swap in lemon juice instead of using vinegar. A grating of lemon zest boosts the citrus flavor even further; you can also try it with a mix of lemon with lime, grapefruit, or orange juice and zest. And while we most often think of using vinaigrette on salads, it's also a fantastic way to season meat, fish, or vegetables — simply spoon some on top after cooking and let it rest for a couple of minutes so the flavors meld.

NutritionSortLoading...
Loading...

4 tablespoons sherry vinegar

1 tablespoon minced shallot

1 tablespoon Dijon mustard

⅔ cup extra-virgin olive oil

1 tablespoon chopped herbs

Kosher salt

Freshly ground pepper

Select allAdd

1. In a small bowl, whisk the sherry vinegar with the shallot and Dijon mustard.

2. In a thin, steady stream, whisk in the olive oil until emulsified.

3. Stir in herbs and season with salt and pepper.