Classic Vinagrette

From an old Peter Kump’s Cooking School class.

Classic Vinaigrette
3 Tbsp. red wine vinegar or lemon juice
1 Tbsp. Dijon mustard
3/4 c. olive or vegetable oil, or a combination of both
Salt and pepper of taste

In a small bowl, whisk the acid with the mustard until the mustard has dissolved. Slowly, in a thin stream, add the oil whisking constantly until the oil is completely incorporated. Season with the salt and pepper.

Note: Creme fraiche may replace all or part of the oil. Egg yolks may be added to enrich the vinaigrette. If made without yolks or cream, the vinaigrette may be held indefinitely in the refrigerator. Shake or whisk to re-emulsify it, if necessary.

If the vinaigrette break, place a teaspoon of mustard in a bowl and whisk in the broken vinaigrette, slowly in a thin stream, until it is completely incorporated.

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