The one night they were not out at jazz clubs in Manhattan, our french guests, Marie-Claude and Guy, prepared a delicious vinaigrette to serve with salad and their pork dijonnaise. While we hovered, trying to write down exact amounts used, Guy reminded us that making a vinaigrette is like jazz – there is room for improvisation.
In this recipe, the amounts are less important than the technique. The mustard and vinegar to olive oil ratio will depend on your taste. The secret here is to add the olive oil slowly while whisking so a proper emulsion is formed.
1 clove garlic, chopped fine
1/2 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoons lemon juice
1 tablespoon dijon mustard
6-8 tablespoons olive oil
fresh parsley, chopped
Whisk together the vinegars, lemon juice, dijon mustard and garlic to create a base. Drizzle olive oil into the mixture slowly while simultaneously whisking to create an emulsion where the olive oil suspends itself in the vinegar. At the end, add parsley, salt and pepper to taste. You should end up with a creamy dressing.