The Pub Recipe Book

Staff Vinegarette

Sent in by edvardlavea

This is an all purpose dressing. Toss with fresh lettuce, warm potatoes or cooked veggies. Serve as a sauce for grilled fish or chicken. Or as a dip for veggie sticks.

Difficulty Level: ♦♦ - Any Average Adult Can Do This

Prep Time: 5 minutes
Cooking Time: 5 minutes
Post-Cooking Time: None

Yield: Makes 1 1/2 cups

2 Tbsp. Mustard, Dijon 2 Tbsp. Mustard, Grainy 1/4 c. Vinegar, white wine 2 Tbsp. honey 1 c. oil

Mince the shallot finely, zest and juice the lemon and place in a medium sized bowl. Place all other ingredients in the bowl EXCEPT the oil. Place the bowl somewhere it won't move. (on a wet rag or in a heavy pot). Slowly whisk in the oil, a few drops at a time to start, as it comes together you can pour faster.

Helpful Hints

The method of making this vinaigrette is similar to making mayonnaise. Slowly incorporating the oil helps to form a stable emulsion. It will separate a bit, but if made correctly will be a nice consistency for a salad dressing. Any neutral oil will work, Canola or Grape Seed Oil are best. Olive oil is expensive and has a very strong flavor, it can be used in this recipe but use it for no more that half of the total oil (1/2 c max).

My favorite summer salad is, boiled new potatoes tossed, while warm with this dressing. Mix in some blanched green beans and chopped parsley. Serve around room temperature.