Ingredients Jump to Instructions ↓

  1. 1/3 cup 48g / 1.7oz Finely-diced shallot

  2. 1/4 cup 59ml Red wine vinegar

  3. 3 tablespoons 45ml Dijon mustard

  4. 1 tablespoon 15ml Minced garlic

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  7. 1/2 cup 118ml Olive oil

  8. 1/4 cup 59ml Water

  9. (or vegetable stock)

  10. 1/3 cup 48g / 1.7oz Freshly-chopped basil

  11. 2 tablespoons 30ml Freshly-chopped parsley

Instructions Jump to Ingredients ↑

  1. In a small bowl, place the shallot, vinegar, mustard, garlic, salt, and pepper, and whisk well to combine. Slowly drizzle in the olive oil and water, while whisking constantly, to form an emulsion. Add the freshly chopped herbs and whisk well to combine.

  2. Transfer to an airtight container and store in the refrigerator. Allow flavors to blend for 15 minutes or more before serving. Use as a dressing on salads, pasta, grains, or to flavor raw or cooked vegetables.

  3. This recipe yields 1 cup.


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