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House Vinaigrette

This is Samin Nosrat's recipe which she adopted from Via Carota, the charming West Village restaurant run by Jody Williams and Rita Sodi. It appears in the NYT and has become wildly popular as a "go-to" vinaigrette for all occassions. She writes "Drizzle this liberally over everything: boiled asparagus, farro salad, steak, fish or roast chicken. " She's right. It's good on EVERYTHING.
Course Salad
Cuisine American
Keyword Culinary 2, Dressings
Servings 2 cups

Ingredients

  • 1 shallot peeled and very finely minced
  • 2 1/2 Tbsp sherry vinegar
  • 1 Tbsp warm water
  • 1 cup extra virgin olive oil
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp grainy mustard
  • 2 tsp honey
  • 1 tsp fresh thyme leaves
  • 1 clove garlic minced to a paste

Instructions

  • Put the minced shallot in a fine mesh strainer and rinse. Drain well.
  • Put the drained shallot into small bowl, add the vinegar and warm water. Let sit for a few minutes.
  • Whisk in the oil, mustards, honey, thyme, garlic and some salt and pepper.
  • Taste and adjust salt, pepper, honey and vinegar. Store in a container with a tight fitting lid. Shake well before using.