Vinaigrette

Directions

1. 1
   Combine all the ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds.
2. 2
   Taste and add more vinegar, a teaspoon or two at a time, until the balance tastes right to you.
3. 3
   Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing.
4. 4
   Taste, adjust the seasoning, and serve.
5. 5
   (This is best made fresh but will keep, refrigerated, for a few days; bring back to room temperature and whisk briefly before using.)
6. 6
   Plain vinaigrette is lovely over steamed vegetables or poached or grilled fish, but gribiche surpasses it: to 1 cup vinaigrette, add 2 tablespoons chopped cornichons or gherkins, 1 teaspoon minced lemon zest, and 1 hard-cooked egg (page 338), peeled and well chopped.
7. 7
   People love this on green salad or plain steamed vegetables: Use peanut oil or a neutral oil, like corn or grapeseed; use rice wine vinegar and add 1 to 2 tablespoons good-quality soy sauce.
8. 8
   The shallot is optional.
9. 9
   Taste and adjust the seasoning before serving.
10. 10
    Great on any chopped salad.
11. 11
    Substitute lemon juice for the vinegar.
12. 12
    Omit the mustard.
13. 13
    Add 1 or 2 garlic cloves, minced, or to taste, or about 1/4 medium onion, minced, and 1 tablespoon chopped fresh oregano leaves to the blender; omit the shallot.