Ingredients:

  • 1/4 cup Red Wine Vinegar (or White Balsamic)
  • 1 tbsp Dijon Mustard
  • 1 tsp Honey or Maple Syrup (optional)
  • 1 tsp Finely Minced Shallot (optional)
  • 1/2 cup + 2 tbsp High-Quality Extra Virgin Olive Oil (EVOO)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1 tbsp Finely chopped Fresh Herbs (optional, e.g., Chives, Tarragon)

Instructions:

  1. Prep Aromatics (Optional): If using shallots, mince them finely and place them into your mixing bowl or jar.
  2. Combine Acid Components: Add the Red Wine Vinegar, Dijon Mustard, and Honey (or Maple Syrup) to the bowl or jar.
  3. Mix Vigorously: Whisk or stir until the mustard is fully dissolved into the vinegar and the mixture is uniform. This activates the emulsifiers.
  4. Add Initial Seasoning: Incorporate the salt and pepper. Whisk again briefly.
  5. Emulsification (Bowl Method): Begin adding the EVOO in a very thin, slow, continuous stream while whisking rapidly and constantly. Maintain a high-speed, vigorous whisk until half the oil has been added. The mixture should start thickening.
  6. Increase Flow: Once an emulsion has started, slightly increase the speed of the oil drizzle until all of the EVOO is incorporated.
  7. Alternative Jar Method: If using a jar, seal the lid tightly after adding all ingredients (except herbs) and shake vigorously for 30–60 seconds until creamy and opaque.
  8. Final Checks: Taste the dressing. Adjust seasoning (more salt, pepper, or acid if needed). Stir in any fresh herbs now.
  9. Store: Pour the finished dressing into an airtight container and store in the refrigerator. Note: Bring to room temperature or shake vigorously before serving as it will solidify when chilled.