Ingredients:

  • 5 Tablespoons high-quality Champagne Vinegar
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 small Shallot, finely minced
  • 3/4 cup Extra Virgin Olive Oil
  • 1/2 teaspoon Runny Honey or Maple Syrup (optional, for balance)

Instructions:

  1. Prepare the Aromatics and Acid Base: Finely mince the shallot. In a small mixing bowl, combine the Champagne vinegar, Dijon mustard, salt, pepper, and minced shallot.
  2. Dissolve and Incorporate: Whisk vigorously for 30 seconds until the salt is fully dissolved and the mustard is completely incorporated into the vinegar. If using honey or maple syrup, add it now.
  3. Create the Emulsion: While whisking continuously and rapidly, slowly stream in the Extra Virgin Olive Oil. Start with a thin, almost thread-like drizzle. Continue whisking until the mixture thickens, turns pale gold, and visibly emulsifies (this process can be achieved by shaking the ingredients in a sealed jar for 45-60 seconds).
  4. Taste, Adjust, and Rest: Taste the Champagne vinaigrette and adjust for salt, pepper, or sweetness (add more vinegar if too oily; add a drop of honey if too sharp). Allow the vinaigrette to rest for at least 15 minutes before serving so the shallot flavor can mellow and infuse. Store in the refrigerator for up to 5 days; whisk or shake well before use.