Ingredients:

  • 3/4 cup Extra Virgin Olive Oil (EVOO)
  • 1/4 cup Fresh Lemon Juice, strained
  • 1 Tablespoon Dijon Mustard (15 g)
  • 1 finely minced small Shallot (approx. 30 g)
  • 1/2 finely minced Fresh Garlic Clove (approx. 5 g)
  • 1 Teaspoon chopped Fresh Herbs (e.g., Thyme, Oregano, Chives)
  • 1 Teaspoon Fine Sea Salt (5 g)
  • 1/2 Teaspoon Freshly Ground Black Pepper (2 g)

Instructions:

  1. Prepare Aromatics and Acid: Finely mince the shallot and garlic. Place them in the mixing bowl or jar along with the fresh lemon juice, Dijon mustard, salt, and pepper. Whisk well or shake vigorously for 10 seconds.
  2. Mellow: Allow the acid and aromatic mixture to stand for 5–10 minutes. This essential step uses the acid to 'cook' the raw, pungent edge off the shallots and garlic, resulting in a smoother flavor profile.
  3. Emulsify the Dressing: While whisking continuously and rapidly, slowly drizzle the olive oil into the acid mixture in a thin, steady stream. Whisk until the dressing thickens slightly and looks homogenous (creamy and cloudy). Alternatively, if using a jar, seal the lid tightly and shake extremely vigorously for 30–60 seconds until fully combined.
  4. Finish and Adjust: Stir or shake in the finely chopped fresh herbs. Taste a spoonful and adjust seasoning (add a pinch more salt or pepper). If the dressing is too tart, whisk in a few drops of warm water to mellow the acidity.
  5. Rest and Serve: Ideally, let the dressing sit for 15 minutes before serving to allow the flavors to fully marry. Store chilled and remember to shake or whisk vigorously to restore the emulsion before use.