Cookbook:Champagne Vinaigrette
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Champagne Vinaigrette | |
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Category | Salad dressing recipes |
Yield | 3 cups (750 ml/1.6 US pt) |
Time | 35 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine | Vegetarian Cuisine Template:Nutritionsummary
Ingredients
[edit | edit source]- 1 garlic clove
- 1 cup champagne vinegar
- ½ teaspoon freshly ground black pepper
- 1 pinch salt
- 2 teaspoons Dijon mustard
- 2 cups extra virgin olive oil
Procedure
[edit | edit source]- Crush garlic clove with the side of the blade of a chef's knife or other flat object. Transfer the clove, leaving it in one piece, to a mixing bowl.
- Add the vinegar, pepper and salt, and allow to sit for 30 minutes.
- Remove and discard the garlic. Whisk in the mustard. Slowly add the oil, whisking constantly to emulsify.
Notes, tips, and variations
[edit | edit source]- If not using immediately, store in a covered container in the refrigerator. Whisk again or shake container vigorously to re-emulsify before serving.