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RACHEL LETT
French vinaigrette, without the honey. This dressing is sharp and peppery, a perfect accompaniment to cut through rich meat and fats — it goes especially well with game meats.
French Vinaigrette
SERVES 6
1/2 (about 20g) shallot
2 teaspoon dijon mustard
2 tablespoons apple cider vinegar
5-6 tablespoons (75-90ml) olive oil
a good pinch of salt and pepper
Ingredients
Peel and finely dice the half a shallot.
In a jar mix the shallot, mustard, vinegar and olive oil.
Season to taste with salt and pepper. Adjust oil, vinegar and mustard ratio to your liking. I like it quite sharp with peppery.
Preparation
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