A classic vinaigrette combining red wine and sherry vinegars with Dijon mustard and a blend of olive and corn oils. Simple, balanced and versatile for green salads and vegetables.
Yield: About 1½ cups
Prep Time: About 10 minutes
Ingredients:
- 3 tablespoons red wine vinegar
- 3 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon fine sea salt
- 2 pinches freshly ground white pepper
- ½ cup plus 1 tablespoon olive oil
- ½ cup plus 1 tablespoon corn oil
Instructions:
- In a medium bowl, whisk together the red wine vinegar, sherry vinegar, Dijon mustard, sea salt and white pepper until the mustard is completely incorporated.
- While whisking continuously, add the olive oil in a very slow, steady stream until it begins to emulsify.
- Continue whisking while slowly adding the corn oil.
- Whisk until the vinaigrette is thoroughly combined and emulsified.
- Taste and adjust the seasoning if necessary.
Tip: Adding the oils very slowly while whisking continuously is the key to creating a smooth, well-emulsified vinaigrette. If preparing ahead, whisk or shake thoroughly before serving.
Source: Le Bernadin Cookbook