It was a few years of trying before I managed to replicate that Vinaigrette. First, I had to get past the nineties' obsession with balsamic. But still, my vinaigrettes always came out so oily, no matter how meticulously I followed a recipe.
And then, magically: the French Vinaigrette appears in memory. Almost like an archetype - I don't know quite where from, but it could have been anywhere since the basic formula stays the same:
1 part Dijon mustard + wine vinegar
3 parts oil
Just remember the ratio between acid and oil of 1:3. Or to be a lot more specific:
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 cup oil (olive, or grapeseed, or canola, or a mix)
The shallot is optional. Put everything except the oil into a lidded jar and shake it up. Then add the oil and shake it again until you get a nice emulsion.


