Herb Vinaigrette

Name: Herb Vinaigrette
Yield: Serves 4 (Makes about 1/4 cup, enough to dress 8 to 10 cups of greens)
Ingredients: 1 tablespoon, wine vinegar (see note); 1 1/2 teaspoons, very finely minced shallot; 1/2 teaspoon, regular or light mayonnaise; 1/2 teaspoon, Dijon mustard; 1/8 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, fresh minced parsley or chives; 1/2 teaspoon, minced fresh thyme, tarragon, marjoram, or oregano

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Condiments

Appears in Cook's Illustrated September/October 2009

Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.

SERVES 4 (Makes about 1/4 cup, enough to dress 8 to 10 cups of greens)

TIME 15 minutes

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