French Vinaigrette

Preparation time: 
min -
Published on
October 28, 2019

French vinaigrette, without the honey. This dressing is sharp and peppery, a perfect accompaniment to cut through rich meat and fats — it goes especially well with game meats.


1 1/2 tablespoons




    1. Peel and finely dice the half a shallot.
    2. In a jar mix the shallot, mustard, vinegar and olive oil.
    3. Season to taste with salt and pepper. Adjust oil, vinegar and mustard ratio to your liking. I like it quite sharp with peppery.

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