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Variations on Vinaigrette
The key challenge America's Test Kitchen took on was how to bond the oil and vinegar. The solution: include a small
quantity of mayonnaise in the dressing. Our results have been consistently satisfying.
| First Variation (basic) |
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| 1 T. red or white wine vinegar |
1 1/2 t. shallots, finely minced |
| 1/2 t. mayonnaise |
1/2 t. Dijon mustard |
| 1/8 t. salt |
freshly ground black pepper to taste |
| 3 T. olive oil |
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| Second Variation (balsamic) |
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| 1 T. balsamic vinegar |
1 1/2 t. shallots, finely minced |
| 1/2 t. mayonnaise |
2 t. Dijon mustard |
| 1/8 t. salt |
freshly ground black pepper to taste |
| 1/2 t. thyme |
3 T. olive oil |
- Combine the vinegar, shallot, mayo, mustard, herbs, and spices in a small bowl.
Whisk until smooth.
- Slowly add the oil, whisking steadily.
1/4 cup
Source: Dawn Yanagihara, Cook's Illustrated, October, 2009
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