Equipment
Cutting board
Chef knife
Microplane or fine grater
Medium mixing bowl
or Glass jar with tight-fitting lid
Whisk
Ingredients
8 servings
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)
204
Calories
0g
Protein
1g
Carbs
23g
Fat
0g
Fiber
0g
Sugar
167mg
Sodium
Method
01
Finely dice the drained pimentos and grate the peeled ginger.
4m
02
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.
2mLook for: Liquid looks uniform and slightly cloudyFeel: No salt crystals felt against the bottom of the bowl
03
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.
3mLook for: Dressing is opaque and holds together without pools of separated oil
04
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.
10m
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.
