Directions:
- Servings: Makes 1 1/3 cups dressing
- In a small mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper. Slowly whisk in oil.
- Variations on a Theme
- Artichoke: Add a fresh artichoke heart or 2 canned artichoke hearts (about 3 ounces), and replace vinegar with 1/4 cup lemon juice; puree in a blender until creamy. Serve on frisée lettuce, or use as a glaze for fish by basting during and after grilling.
- Tomato: Add 2 Tbsp. tomato juice and a dash of Tabasco. Serve on Israeli-style chopped salad: Cube tomatoes, cucumbers and red bell peppers, and mix with diced onions. Scoop onto a romaine lettuce leaf; garnish with a pinch of red pepper flakes.
- Honey: Add 2 tsp. honey. Serve on hearty winter greens like escarole, or use dressing as a glaze for pork or poultry while it cooks on the grill.
- Cheese: Add 2 ounces or more Stilton cheese and puree in a blender. Serve on a salad of frisée, mixed greens, radicchio, endive and arugula, topped with sliced pears and toasted walnuts.
- Citrus: Add 1 tsp. orange zest and 2 Tbsp. fresh orange juice (or substitute lime or grapefruit). Stir in 1/4 tsp. crushed red pepper. Serve on poached or grilled fish such as salmon, cod or sea bass.
- Herb: Add 1 to 2 Tbsp. chopped parsley, tarragon, mint, basil or chives. Serve on a salad of shrimp, haricots verts and mushrooms, or combine with a mix of cherry tomatoes and scallions. Dressing can also be used to baste grilled shrimp.
- Walnut: Replace 1/2 cup olive oil with walnut oil. Serve on a salad of baby arugula, toasted pine nuts and goat cheese. Note: Because some people have severe allergies to nuts, always let your guests know you are serving a nut oil.
- Truffle: Replace olive oil with 1/4 cup truffle oil and 3/4 cup vegetable oil. Serve on a delicate salad of butter lettuce leaves or mâche topped with a slice of foie gras and dried fruit, such as figs. This also goes wonderfully over steamed asparagus or baby potatoes, sliced toasted almonds, and haricots verts or peas
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.18 Kcal (1395 kJ) | ||
| Calories from fat | 90.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 15% | |
|---|---|---|---|
| Sodium | 754.13mg | 31% | |
| Potassium | 55.42mg | 1% | |
| Total Carbs | 2.45g | 1% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 103.28 Kcal (432 kJ) | ||
| Calories from fat | 28.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 15% | |
|---|---|---|---|
| Sodium | 233.76mg | 31% | |
| Potassium | 17.18mg | 1% | |
| Total Carbs | 0.76g | 1% | |
| Sugars | 0.29g | 4% | |
| Dietary Fiber | 0.23g | 3% | |
| Protein | 0.28g | 2% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.1mg | 2% | |
| Calcium | 5.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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