Recipe: Bouchon house vinaigrette
Total time: 5 minutes
Servings: Makes about 2 cups
Note: From “Bouchon,” by Thomas Keller
1/4cup Dijon mustard
1/2cup red wine vinegar
1 1/2cups canola oil
1. Combine 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.
2. Transfer 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.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.
You may occasionally receive promotional content from the Los Angeles Times.