Equipment
Ingredients
Aromatics
- 15 g shallot, finely minced
- 1 garlic, grated or crushed to a paste
Acid and Emulsifiers
- 30 ml sherry vinegar, room temperature
- 15 g dijon mustard
- 10 g honey
Seasoning and Oil
- 2 g kosher salt
- 1 g black pepper, freshly ground
- 90 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 79 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 8 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 87 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 10 mg
- Calcium
- 2 mg
- Iron
- 0.4 mg
- Magnesium
- 1 mg
- Phosphorus
- 3 mg
- Zinc
- 0.0 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 1.2 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.0 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the finely minced shallot and grated garlic in the small mixing bowl. Pour the sherry vinegar over the aromatics and let them sit to macerate. This softens the raw allium bite and infuses the vinegar.
Add the Dijon mustard, honey, kosher salt, and black pepper to the macerated shallot mixture. Whisk vigorously until the honey dissolves and the mixture is thoroughly combined.
While whisking continuously, begin pouring the extra virgin olive oil into the bowl in a slow, steady, and very thin stream. Continue until all the oil is incorporated and the dressing looks thick, creamy, and cohesive.
Allow the vinaigrette to rest at room temperature so the flavors can meld, then give it one final quick whisk before serving. Taste and adjust salt or pepper if desired.
Chef's Notes
- Macerating raw aromatics in vinegar is a non-negotiable step for polished dressings; the acid lightly cooks the shallot and garlic, removing their harsh sulfuric edge.
- Mustard is a mechanical wonder in the kitchen. The mucilage covering the hull of mustard seeds is a powerful natural emulsifier, linking the water-based vinegar and lipid-based oil into a stable sauce.
- The standard ratio for a classic French vinaigrette is 3 parts oil to 1 part vinegar. We use exactly that here, but the addition of honey and mustard slightly thickens the consistency to a luxurious, spoonable texture.
- Using a high-quality, complex sherry vinegar elevates this from a standard weeknight dressing to restaurant caliber. Look for a Reserva sherry vinegar for deep, nutty undertones.
Storage
Refrigerator: 2 weeks — The olive oil will solidify when chilled. Let sit at room temperature for 15 minutes and shake vigorously before using.
Troubleshooting
The dressing splits into distinct layers of oil and liquid
Cause: The olive oil was poured in too quickly, overwhelming the mustard's emulsifying abilities
Fix: Place a fresh teaspoon of Dijon mustard and a splash of water in a new, clean bowl. Slowly whisk the broken dressing into this new base to re-emulsify it.
Prevention: Ensure you are adding the oil drop-by-drop initially, then in a very thin stream while constantly applying vigorous mechanical action.
The vinaigrette is too sharp or acidic
Cause: The olive oil is too peppery, or the shallots were extremely pungent and not given enough time to macerate.
Fix: Whisk in an additional 5 grams of honey and a tablespoon of oil to mellow the acidity.
Prevention: Taste your raw ingredients. Let shallots macerate for the full 10 minutes.
Cultural Context
The classic vinaigrette is the cornerstone of French pantry staples, originally utilized to dress simple, delicate greens before or after a heavy main course. The inclusion of Dijon mustard is a nod to the Burgundy region of France, establishing a pungent backbone that perfectly bridges the gap between the sunny notes of olive oil and the deep, barrel-aged complexity of Spanish sherry vinegar.
