Basic Gallery Vinaigrette
Hardware: Large mixing bowl, wire whisk, spice mill for grinding peppercorn, chef’s knife, storage container
Ingredients:
4 cups apple cider vinegar
¾ cup coarse grain Dijon Mustard
4 Tablespoons white sugar, or more to taste
2 Tablespoons kosher salt
16 finely minced shallots
11 cups canola oil
1 Tablespoon dry dill
½ cup fresh finely-chopped parsley
½ cup finely minced fresh chives
1 Tablespoon fresh coarse-ground black peppercorn
Procedure:
- Peel the outer skin from the shallots.
- Process the fresh herbs using a chef’s knife. This requires precision and a sharp knife. Keep your eye on the knife at all times! Don’t get distracted unless you like blood! Finger cuts take forever to heal! If you want to speed up processing the shallots, you can pulse them in a food processor, but don’t do this with the other fresh herbs or they will be too mushy!
- Combine all ingredients in a large mixing bowl with a wire whisk.
- Store and refrigerate.
Yield: one gallon
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