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Categories: Sauces and Condiments, Vegetarian

Bouchon house vinaigrette

You can keep your artichokes a la barigoule and your baby ones shaved thin and fussed over with olive oil on a plate. Sure, barigoule is delicious, stuffed with mushrooms, ham, bacon and parsley, braised in white wine and finished ... Read more

Total time: 5 minutes | Makes about 2 cups
Note: From "Bouchon," by Thomas Keller.
  • 1/4 cup Dijon mustard
  • 1/2 cup red wine vinegar
  • 1 1/2 cups canola oil

Step 1Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in one-half cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.

Step 2Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)

Each tablespoon:
76 calories; 0 protein; 0 carbohydrates; 0 fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 38 mg. sodium.
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