For company
Julia Child's best vinaigrette
Julia's method, in the spirit of Mastering the Art of French Cooking — vinegar and mustard first, oil last, all in one jar.
5 minMakes about 180mlCass's rating
Julia insisted the salt dissolve in the vinegar before a drop of oil goes in. She was right, and you can taste the difference.
Method
- 01
Put the shallot, salt, vinegar and lemon juice in a screw-top jar and shake. Leave to sit for a few minutes so the salt dissolves and the shallot softens.
- 02
Add the mustard and shake again until smooth.
- 03
Pour in the oil, seal and shake vigorously until thick and creamy.
- 04
Season with pepper, add the herbs, shake once more and taste on a leaf.
Keep cooking
