Simple Balsamic Vinaigrette
10mJust a basic balsamic vinaigrette. But once you understand what's going on here, you should be able to whip up a fresh vinaigrette to suit any salad.
What you will need
1 Shallot
4 tbsp Balsamic Vinegar
1 cup Olive Oil
Salt and Pepper as needed
(Nutritional facts 620 calories, 67.34 g fat, 5.35 g carbohydrates, 0.41 g protein, undefined mg cholesterol, 424 mg sodium)How to cook
1
Peel the shallot and slice in half through the root at the widest part of the shallot. Brunoise the shallot as finely as possible.
2
Combine the shallot with the vinegar in a mixing bowl.
3
Add a pinch of salt.
4
Add a few turns of freshly crushed black pepper. Then give the vinegar 5-10 minutes to rest so that the shallot softens and the flavors mingle.
5
Stream in the olive oil.
6
Whisk constantly as you add the olive oil in a thin stream in order to disperse the oil thoroughly into the vinegar.
7
Taste the vinaigrette and season with additional salt and pepper as needed.
How to Brunoise a Shallot
Back in maybe 2006, I staged for 1 night at this place called Chef Mavro's. It's still one of the best restaurants in Hawaii. What I remember most about that night is being shown how to brunoise a shallot.