Pamela Keith Cooking Class

French Dijon Vinaigrette

Yield:  1 cup 1 tsp. Dijon mustard 1/4 cup red wine vinegar 1 tsp. kosher salt Pinch of black pepper 1/2 cup extra virgin olive oil 1 tbls. fresh thyme leaves Chef’s Note – this ratio of vinegar to oil creates a bright, sharply flavored vinaigrette. To tone it down, just add a bit more oil.  Taste as you go, to discover your own perfect vinaigrette METHOD:
  1. In a small bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk the ingredients to dissolve the salt.
  2. Begin to add the oil to the vinegar mixture, a few droplets at time, while whisking constantly. Continue adding the oil slowly while whisking, until the mixture begins to thicken and blend to form an emulsion. Thereafter, increase the flow of oil in a steady stream, and whisk constantly until the vinaigrette is ready.
  3. Add fresh thyme leaves and enjoy with your next delicious salad.

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