Making vinaigrette is an essential technique valuable for any home cook. You can add herbs and spices or shallots and create your own balanced vinaigrette. You can substitute our recipe with cider or balsamic vinegar or even substitute out the vinegar and use another acid such as lemon or any other citrus fruit. When you are making a vinaigrette you are basically creating an emulsion and using the dijon mustard in this recipe acts as a binder for the oil and the acid. Vinaigrettes are fun and you can get so creative with the flavors. Just remember to add your oil slowly and taste for seasoning and balance. You don’t want something to taste too acidic or too oily.
1. Grab your bowl and a whisk
2. Add about 2 tablespoons of dijon mustard to the bowl
3. Add about 4 ounces of vinegar or whichever acid you choose
4. Whisk these together
5. Slowly add your oil (about 8 to 12 ounces) in a thin constant stream while vigorously whisking to create an emulsion
6. Add salt and pepper and taste for seasoning and balance
7. You can always add more oil if you think it is too acidic