A Vignette on Vinaigrette

When it comes to making a proper French vinaigrette, I defer to such francophiles as Chef David Lebovitz.  His food blog written from his adopted home in Paris is as delightful as a mound of chocolate profiteroles.  

David Lebovitz in his Paris kitchen (Photo NYT)

Though each cook has his/her own variation on the classic oil-vinegar blend, there are rules.  First, Lebovitz declares you must use good Dijon-style mustard.  I’m okay with that.  I spent a few hours in the Maille mustard shop in Paris a few years ago, tasting the wares and becoming a believer in fine French moutarde.  (See below)

At the Maille mustard shop in Paris

Mustard tasting

While most French cooks use Maille or Amora, Lebovitz describes himself as a fan of Edmond Fallot mustard, a brand that’s been around since 1840.  I’ve never used it, but understand it’s available at Walmart, Sur La Table, and Amazon. Some of the jars even come inside a small, tin pail with the brand’s logo, which quadruples the price, but leaves you with a memento of your purchase.  But I digress . . . back to the vinaigrette. 

The next ingredient that Lebovitz insists upon, and never leaves out of a dressing, is shallots, cut very fine.  He also uses sherry vinegar or red wine vinegar and lets the shallots “pickle” in the liquid.  Don’t use balsamic, he advises, because it’s too syrupy for a dressing.

Shallots

Far be it for me to embellish upon the recipe of so fine a chef, but I add a dab of honey to the ingredients listed below. But that’s solely a matter of personal preference. So whisk, taste, and adjust before serving.

French Vinaigrette à la David Lebovitz

Ingredients:

• 1/8 tsp. sea salt
• 1 Tbs. sherry or red wine vinegar
• 1/2 small shallot, peeled and minced (about 1 Tbs.)
• 1/2 tsp. Dijon mustard
• 3-4 Tbs. olive oil
• fresh herbs, if desired