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1
Combine all the ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds.
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2
Taste and add more vinegar, a teaspoon or two at a time, until the balance tastes right to you.
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3
Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing.
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4
Taste, adjust the seasoning, and serve.
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5
(This is best made fresh but will keep, refrigerated, for a few days; bring back to room temperature and whisk briefly before using.)
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6
Plain vinaigrette is lovely over steamed vegetables or poached or grilled fish, but gribiche surpasses it: to 1 cup vinaigrette, add 2 tablespoons chopped cornichons or gherkins, 1 teaspoon minced lemon zest, and 1 hard-cooked egg (page 338), peeled and well chopped.
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7
People love this on green salad or plain steamed vegetables: Use peanut oil or a neutral oil, like corn or grapeseed; use rice wine vinegar and add 1 to 2 tablespoons good-quality soy sauce.
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8
The shallot is optional.
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9
Taste and adjust the seasoning before serving.
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10
Great on any chopped salad.
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11
Substitute lemon juice for the vinegar.
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12
Omit the mustard.
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13
Add 1 or 2 garlic cloves, minced, or to taste, or about 1/4 medium onion, minced, and 1 tablespoon chopped fresh oregano leaves to the blender; omit the shallot.
