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)
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.
