My Parisian Mustard Vinaigrette Recipe
This recipe is my way of sharing Paris with you. Each ingredient is selected to enhance the delicate, tangy flavor, creating a vinaigrette that’s simple yet undeniably special.
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Servings 10 tbsp
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Ingredients
- 40 g Finely Chopped Shallots for a mild, aromatic touch
- 4 oz Extra Virgin Olive Oil - Emile Noël - Fruitée (adds a soft, fruity richness)
- 20 g Maille Mustard - L’Originale Au Vin Blanc (Dijon mustard with a hint of white wine)
- 1⁄2 tsp Salt (to taste)
- 1⁄2 tsp Crushed Smoked Black Pepper for a subtle smokiness
- 2 oz Martin Pouret White Wine Vinegar – Vinaigre de Cépage – Chardonnay (a classic white wine vinegar with light, crisp acidity)
Instructions
- Prep the shallots quickly: I like to scale the shallots, toss them in my mini food processor, and let it do the work. Perfectly minced shallots in seconds!
- Add the mustard and vinegar: Whisk in the Maille mustard and Martin Pouret white wine vinegar until combined. This will help infuse the shallots with their tangy flavors.
- Emulsify with olive oil: Slowly drizzle in the Emile Noël extra virgin olive oil while whisking constantly until the vinaigrette reaches a creamy, emulsified texture.
- Season to taste: Add the salt and crushed smoked black pepper, adjusting as you like.
Notes
- Allergen Information Contains Mustard.
- You can use a mini food processor to dice the shallots quickly and efficiently.
- I always make a quadruple batch and freeze the extra in cubes that can easily be defrosted whenever we run out of dressing in the refrigerator!
Nutrition
Serving: 2tbsp (30 ml) | Calories: 100kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 150mg | Potassium: 11.8mg | Sugar: 0.5g | Vitamin C: 1mg | Iron: 1mg