1. Mince 1 shallot to yield 1 1/2 teaspoons.
Step-by-step vinaigrette —
1. Mince 1 shallot to yield 1 1/2 teaspoons.
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2. Combine 1 tablespoon vinegar, shallot, 1/2 teaspoon mayonnaise, 1/2 teaspoon Dijon mustard, 1/8 teaspoon salt, and pepper to taste in small nonreactive bowl.
Step-by-step vinaigrette —
2. Combine 1 tablespoon vinegar, shallot, 1/2 teaspoon mayonnaise, 1/2 teaspoon Dijon mustard, 1/8 teaspoon salt, and pepper to taste in small nonreactive bowl.
America's Test Kitchen
3. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
Step-by-step vinaigrette —
3. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
America's Test Kitchen
4. Place 3 tablespoons extra-virgin olive oil in small measuring cup so that it is easy to pour. (You can also use a small bowl.)
Step-by-step vinaigrette —
4. Place 3 tablespoons extra-virgin olive oil in small measuring cup so that it is easy to pour. (You can also use a small bowl.)
America's Test Kitchen
5. Whisking constantly, very slowly drizzle oil into vinegar mixture.
Step-by-step vinaigrette —
5. Whisking constantly, very slowly drizzle oil into vinegar mixture.
America's Test Kitchen
6. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream.
Step-by-step vinaigrette —
6. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream.
America's Test Kitchen
7. The vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.
Step-by-step vinaigrette —
7. The vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.
America's Test Kitchen