French Vinaigrette

The constant quest to elevate everyday meals cannot overtake the goal of keeping recipes as simple as possible. Flavored oils fill supermarket shelves, and I’ve made many myself over the years. They provide the essential time-saving tool for marinades and dressings if fresh herbs are not at the ready. I am ecstatic over La Tourangelle artisan oils infused with basil, truffle, garlic and herbs de Provence, the star ingredient for this recipe. These oils generate a dressing so light that it practically froths when whisked. La Tourangelle oils—available in many grocery stores including Kings or online through the link below—demand a chance in your kitchen. This French vinaigrette plays a primary role in my recipe box these days, and I cannot imagine it will step down anytime soon. It shines with endive, romaine, mesclun and butter lettuces, works wonders on top of steamed potatoes or green beans and serves as a delicious marinade for everything from flank steak to chicken breasts to shrimp. Guess every cook needs a little black dress recipe.

Treat Yourself

https://latourangelle.com/cook/infused-oils/

French Vinaigrette

Yields 1 1/2 cups

1/4 cup minced shallots

1 tablespoon Dijon mustard

4 tablespoons honey

1/2 cup white balsamic vinegar

1 1/2 teaspoons Kosher salt

1/2 teaspoon course ground pepper

3/4 cup La Tourangelle Herbs De Provence oil (can substitute with 3/4 cup canola oil mixed with 2 tablespoons fresh thyme and 1 tablespoon fresh rosemary. Cover and let oil stand for a day or two before using.)

Whisk all ingredients except oil in a mixing bowl. Slowly add oil while continuing to whisk until dressing is thick and has a creamy consistency.