Herb Vinaigrette

Name: Herb Vinaigrette
Yield: Serves 4 (Makes about 1/4 cup, enough to dress 8 to 10 cups of greens)
Ingredients: 1 tablespoon, wine vinegar (see note); 1 1/2 teaspoons, very finely minced shallot; 1/2 teaspoon, regular or light mayonnaise; 1/2 teaspoon, Dijon mustard; 1/8 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, fresh minced parsley or chives; 1/2 teaspoon, minced fresh thyme, tarragon, marjoram, or oregano

5 comments

Appears in Cook's Illustrated September/October 2009

Quick

Salads

Condiments

Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.

SERVES4 (Makes about 1/4 cup, enough to dress 8 to 10 cups of greens)

TIME15 minutes

WHY THIS RECIPE WORKS

To come up with a well-balanced vinaigrette recipe that wouldn’t separate, we chose high-end oil and vinegar and whisked them together with a little mayonnaise, which acts as an emulsifier. All we had to do to finish our perfect vinaigrette...

This is a members' feature.