Advertisement

Bouchon house vinaigrette

Time 5 minutes
Yields Makes about 2 cups
Bouchon house vinaigrette
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.)

From “Bouchon,” by Thomas Keller.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.