|the final dressing. make a batch, then add herbs as needed if you want to use it as a base|
|lemons, shallots, mustard, olive oil - you had vinaigrette ingredients and you didn't even know it|
You will need:
- 2 T lemon juice (1 large lemon)
- 1 1/4 T finely minced shallots
- 1 T dijon mustard
- 2 T champagne vinegar
- pinch salt/pepper
- 1/2 tsp light brown sugar
- 1/2 T white wine vinegar
- Good quality olive oil (appx 1/4 cup)
- a hand (immersion blender) or small food processor
Start by mincing the shallots. Place shallots, mustard, vinegars, salt, pepper, brown sugar and lemon juice in the bowl of your blender or processor or other small bowl with high sides (you don't want to vinaigrette your ceiling fan, it is hard to get off.) Blend on high speed until all ingredients are combined into your base. Slowly drizzle the olive oil while you continue to blend. As the olive oil emulsifies with the other ingredients you will start to see a thicker, even colored and textured dressing. Once you've finished adding the olive oil, blend for 10-15 seconds. You are done! Transfer to a bowl or airtight container for storage. This makes about a 1/2 cup dressing.
You can add any variety of spices, herbs (I love tarragon, dill or basil) to this base to taste! Try your favorite. Rosemary is great in the fall too. Just remember, since you are starting with lemons, your dressing is going to have a light citrus flavor, so pick things that work with that flavor profile.