Equipment
Ingredients
Aromatics and Base
- 60 ml tarragon vinegar
- 15 g dijon mustard
- 10 g fresh ginger, peeled and finely grated
- 3 g kosher salt
- 1 g black pepper, freshly ground
Emulsion and Garnish
- 180 ml extra virgin olive oil
- 30 g jarred pimentos, drained and finely diced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 204 kcal
- Protein
- 0 g
- Carbohydrates
- 1 g
- Fat
- 23 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 167 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 16 mg
- Calcium
- 3 mg
- Iron
- 0.2 mg
- Magnesium
- 2 mg
- Phosphorus
- 4 mg
- Zinc
- 0.0 mg
- Vitamin A
- 5 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 3.3 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 13 g
Sources: USDA FoodData Central
Method
Finely dice the drained pimentos and grate the peeled ginger.
In a medium mixing bowl, whisk together the tarragon vinegar, Dijon mustard, grated ginger, kosher salt, and black pepper until the salt is fully dissolved.
While whisking continuously, slowly stream the extra virgin olive oil into the vinegar mixture. Continue whisking until the dressing is thick, creamy, and fully emulsified.
Fold the finely diced pimentos into the emulsified vinaigrette. Let the mixture sit at room temperature for 10 minutes to allow the flavors to meld before serving.
Chef's Notes
- If you prefer to save time, you can bypass the bowl and whisk method entirely. Simply place all ingredients except the pimentos into a glass jar with a tight-fitting lid and shake vigorously for 30 seconds to emulsify, then stir in the pimentos at the end.
- Fresh ginger brings a sharp, bright heat that degrades over time. While the dressing keeps for a week, it is most vibrant when consumed within the first two days.
- The pimentos add a lovely sweetness that balances the sharp bite of the ginger and mustard without requiring any added sugar.
Storage
Refrigerator: 1 week — Olive oil will solidify when chilled. Let sit at room temperature for 15 minutes and shake vigorously before using.
Troubleshooting
The vinaigrette separates into distinct layers of oil and vinegar.
Cause: Oil was added too quickly or there was insufficient agitation to create an emulsion.
Fix: Place a fresh half-teaspoon of Dijon mustard or a teaspoon of warm water in a clean bowl. Slowly whisk the broken vinaigrette into the new bowl drop by drop until re-emulsified.
Prevention: Add the oil in a slow, steady, very thin stream while whisking vigorously without pausing.
Cultural Context
Vinaigrette is a foundational French culinary technique, traditionally relying on a three-to-one ratio of oil to vinegar. The addition of sweet pimentos and sharp ginger introduces a vibrant, globally-inspired twist that elevates the classic emulsion while keeping the preparation completely raw.
