Condiment

Dijon, Shallot and Herb Vinaigrette

Blend the alliums with the mustard and vinegar, then add oil to make a dressing that coats salad leaves. This small batch keeps the mustard-forward character of the original formula.

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Cook Mode

Yield: 1 batch
Cuisine: French-inspired

Bring it to the table

Add the oil gradually

Start with the mustard, vinegar and alliums in the blender, then stream in the oil. Scrape down if needed.

At the table

Toss a little with salad greens just before serving, adding more to taste.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

2 1/2 tbsp Dijon mustard
2 1/2 tbsp red wine vinegar
1 small clove garlic — peeled
1 medium shallot — peeled and chopped
1/4 tsp fresh rosemary — finely chopped
1/4 tsp fresh thyme leaves — finely chopped
2 tbsp water
1 cup neutral salad oil
2.5 g salt — or less to taste
black pepper — to taste

A few useful notes.

One batch uses 1 cup oil. The allium and herb amounts are rounded for a practical small batch.

Keep refrigerated; this dressing has not been developed for pantry storage.

The cooking plan

How to make Dijon, Shallot and Herb Vinaigrette.

Blend the Dijon, vinegar, garlic, shallot, rosemary, thyme and water until the alliums are finely broken down.
With the blender running, add the oil gradually. Stop and scrape the container as needed, then blend until evenly combined.
Add salt gradually and season with pepper. Transfer to a covered container and refrigerate promptly at 40°F or colder. Use within 4 days.
Shake or whisk before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale