Best Vinaigrette Dressing

I am always on the hunt for the best vinaigrette recipe, whether it is in a new cookbook, online, or from a friend. Samin Nosrat sang its praises for The New York Times, and it is originally came from Jody Williams and Rita Sodi, from their West Village restaurant Via Carota. A nice pedigree for a vinaigrette.

This vinaigrette is simply delicious, and can be used over vegetables, grains, salads, steak, fish or roast chicken too. Sherry vinegar is always my preferred vinegar for dressings. If you don’t have two types of mustard in your pantry, use twice as much of whichever mustard you do have. It yields 1-1/2 cups.

Ingredients:

1 large shallot, very finely diced

2 tablespoons plus 1 teaspoon aged sherry vinegar, plus more as needed

1 tablespoon warm water

1 cup extra-virgin olive oil

1-1/2 teaspoons honey

1-1/2 teaspoons Dijon mustard

1-1/2 teaspoons whole-grain mustard

2 thyme springs, washed leaves picked and finely chopped (about 1/2 teaspoon)

1 garlic clove, finely grated

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

Directions:

Place the shallot in a fine mesh sieve and quickly rinse with cold water. Allow to drain, then place in a medium bowl. Add the vinegar and warm water, and let the shallot mixture sit for 2 minutes.

Whisk in oil, honey, both mustards, thyme, garlic, salt, and pepper. Taste and adjust the salt and vinegar as needed.

Cover and refrigerate remaining dressing for up to 1 week. Enjoy!

You Could Store Your Vinaigrette In A Clean Bonne Maman Jar

Bon Appétit et Bon Weekend…Bonnie