Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Spago House Salad Dressing

A flavorful vinaigrette combining minced shallots, Dijon mustard, Zinfandel and sherry vinegars with olive and vegetable oils. The shallots give this dressing plenty of character while the two vinegars provide a balanced acidity.



Yield: About 1¼ cups
Prep Time: About 10 minutes

Ingredients:

  • 2 large shallots, minced (about 1 heaping tablespoon)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Zinfandel vinegar
  • 2 tablespoons sherry wine vinegar
  • ½ cup olive oil
  • ½ cup vegetable oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. In a small bowl, whisk together the minced shallots and Dijon mustard.
  2. Whisk in the Zinfandel vinegar and sherry wine vinegar until thoroughly combined.
  3. While whisking continuously, gradually add the olive oil and then the vegetable oil until the vinaigrette is well combined.
  4. Season to taste with salt and freshly ground black pepper.
  5. Transfer the vinaigrette to a covered container and refrigerate until needed.

Tip: Allowing the vinaigrette to rest for 20–30 minutes before serving gives the shallots time to soften slightly and allows the flavors to blend. Whisk or shake well before serving.

Source: Spago