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Step-by-step vinaigrette

Published 4:21 PM ET, Wed June 11, 2014
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1. Mince 1 shallot to yield 1 1/2 teaspoons. America's Test Kitchen
2. Combine 1 tablespoon vinegar, shallot, 1/2 teaspoon mayonnaise, 1/2 teaspoon Dijon mustard, 1/8 teaspoon salt, and pepper to taste in small nonreactive bowl. America's Test Kitchen
3. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. America's Test Kitchen
4. Place 3 tablespoons extra-virgin olive oil in small measuring cup so that it is easy to pour. (You can also use a small bowl.) America's Test Kitchen
5. Whisking constantly, very slowly drizzle oil into vinegar mixture. America's Test Kitchen
6. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. America's Test Kitchen
7. The vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. America's Test Kitchen