Champagne Vinaigrette
Champagne Vinaigrette is a classic French-style dressing built on a simple trick: the garlic steeps in the vinegar and is then removed. You get a gentle garlic note without raw, sharp bites. Dijon mustard acts as the emulsifier, and slowly whisking in the olive oil gives a smooth, glossy dressing. The recipe makes a generous batch that keeps in the refrigerator for later salads.
Instructions
Crush the garlic clove with the flat side of a chef's knife blade, or with another flat object. Keep the clove in one piece and put it in a mixing bowl.
Add the vinegar, pepper and salt to the bowl. Let the mixture sit for 30 minutes so the garlic flavors the vinegar.
Fish out the garlic and throw it away. Whisk the Dijon mustard into the vinegar until it is blended.
Pour in the olive oil a little at a time, whisking constantly. The dressing is ready when the oil is fully worked in and the mixture looks thick and cohesive rather than separated.
If you are not using it right away, keep it in a covered container in the refrigerator. Whisk it again, or shake the container hard, to bring it back together before serving.
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