This vinaigrette is a take on Julia Child’s classic vinaigrette with its very low acid to oil ratio. Julia did not employ the ratio of 3 parts oil to 1 part acid in her vinaigrette. She preferred to leave the acidity low and the decision to add more acid to the cook. You can always add more acid, but you can’t take it away!
Time: 10 min
Makes 2/3 cup dressingRating
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Loading...| 2 tsp finely chopped shallot | |
| 2 tsp Dijon mustard | |
| 1 tsp salt | |
| Juice of 1 lemon | |
| 2 tsp Red Wine Vinegar | |
| 1/2 cup Arbequina Extra Virgin Olive Oil | |
| Several grinds of black pepper |
| 1. | Shake all ingredients in a jar with great vigor (Julia's instructions.) Taste and adjust with salt and more vinegar and lemon if desired. Store in the fridge for up to one week. |
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