Swine & Sea — French Vinaigrette Dressing — French Creole Recipe

French Vinaigrette Dressing

While this dressing is simple, and it’s easy to just add everything in a jar and shake, I encourage you to go through the motions of whisking the dressing the first round to form the emulsion. The added anchovy helps create a depth that gets only better over time.

Recipe

  • 2

    anchovy filets

  • 1

    shallot , finely chopped

  • ¼ cup

    white wine vinegar

  • 2 tsp.

    Dijon mustard

  • ½ cup

    olive oil
    Step 1

  • Using a combination of chopping and pressing the back of your knife, create a paste with the anchovies.

    • Step 2

  • In a medium size bowl, add the anchovies paste along with the other ingredients minus the olive oil.

    • Step 3

  • Whisk the ingredients in the bowl until throughly mixed.

    • Step 4

  • Continue to whisk the ingredients vigorously and slowly pour the olive oil to create an emulsion. Use large whisk strokes to help add air.

    • Step 5

  • Store you dressing in an air-tight jar. If the dressing should separate, simply shake the jar vigorously before using.