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The ingredients needed to prepare Mustard Shallot Red Wine Vinaigrette:
- You need minced shallots
- Get red wine vinegar
- Get water depending on how acidic your vinegar is
- Take Dijon or spicy brown mustard
- Use sugar
- Take black pepper
- You need olive oil (or your neutral flavored oil of choice for salad dressings)
Instructions to make Mustard Shallot Red Wine Vinaigrette:
- Put all ingredients except oil and stir or whisk to blend everything thoroughly, and at least until all sugar and salt are dissolved. - - Give it a taste and adjust seasoning as desired.
- Then add oil and make sure to give it a really good whisking right before dressing your salad to incorporate the oil with the other ingredients. - - The reason I always add oil last is because it's so much easier to taste the balance of seasonings before the oil's been added.
- An optional ingredient you might consider having on hand for dressings is xanthan gum. In very small amounts, it's a great emulsifier, which helps keep the oil and vinegar parts of your dressing in suspension together, i.e., emulsified. - - For this quantity of dressing, slurry about 1/8 teaspoon xanthan gum with half a teaspoon of whatever oil you're using, then pour into the dressing and whisk or blend for 2 to 3 minutes. - - Keep in mind that you can't slurry xanthan gum with water.
Two great vinaigrettes from one basic dressing. They're easy to mix and store right in a jar the day ahead. I did a little research on the basics of preparing a simple vinaigrette to see how my tried and true recipe stood up to the pros. On the table would be a cruet of olive oil and a cruet of red wine vinegar. The waiter would come around and ask if I would like him to dress it.
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