This is the first official recipe from culinary school! It’s a basic vinaigrette without frills, something to act as a springboard for other flavors and ingredients. Very straightforward, but simply delicious!
In class, we were asked to taste this vinaigrette without seasonings, then alter it as we felt was necessary. For a sweeter vinaigrette, adding some honey would be an option, as well as lemon juice to brighten the flavor. It’s entirely up to the taste of the creator. Just use this recipe as a blank canvas and have fun with the flavors!
2 oz vinegar
1 oz Dijon mustard
Salt & pepper to taste
1-2 garlic cloves, chopped fine
1 shallot very finely diced
10 oz canola oil
1. Slowly drizzle oil into vinegar. (This creates a temporary emulsion–fun culinary language for saying they combine into one lovely liquid instead of seperating. )
2. Add chervil, shallots, and garlic. Taste and adjust seasonings.
Serve over salad!
*This recipe calls for measurements in ounces. One fluid oz equals two tablespoons.