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–+ servings
The Broken Scale

Dijon, Shallot and Herb Vinaigrette

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A blended Dijon and red wine vinaigrette with shallot, garlic, rosemary and thyme.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 2 ½ tbsp Dijon mustard
  • 2 ½ tbsp red wine vinegar
  • 1 small clove garlic peeled
  • 1 medium shallot peeled and chopped
  •  
    ¼ tsp fresh rosemary finely chopped
  •  
    ¼ 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

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Blender
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

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

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.

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