Method
- Whisk together the vinegar or lemon juice, mustard, honey, shallot, salt, and pepper. Rest for 5 minutes to soften the shallot.
- Whisk continuously while adding the oil in a slow stream until emulsified. Alternatively, combine everything in a sealed jar and shake vigorously.
- Taste on a leaf or piece of the food being dressed, then adjust acidity, salt, and oil.
- Refrigerate in a labeled container and shake or whisk before use.
Ratio
Start with 1 part acid to 3 parts oil. Increase the acid for rich foods or decrease it for delicate greens.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Use the vinaigrette as a bright finish for Sheet-Pan Roasted Vegetables.
- For a lighter variation on Herbed Potato Salad, this vinaigrette can replace the creamy dressing.