House Dressing
The recipe for the vinaigrette that is a staple in my refrigerator has a bit of a back story.
It originated at the very posh restaurant Le Bernardin in New York, where I was fortunate to have a scrumptious dinner many years ago. Doing a little research, I was delighted to discover that the original owner, Maguy Le Coze, is still operating the restaurant, along with her partner Eric Ripert. Le Coze received a James Beard Award for “Outstanding Restaurateur” in 2013, the first woman ever to be honored in this category.
I try to find a good quality sherry vinegar.
Vinaigrette
Makes 1 1/3 cups
Ingredients
2 teaspoons Dijon mustard
1 teaspoon fine sea salt
2 pinches freshly ground white pepper
3 tablespoons red wine vinegar
3 tablespoons sherry vinegar
1/2 cup plus 1 tablespoon olive oil
1/2 cup plus 1 tablespoon corn oil
Preparation
In a mixing bowl, whisk together the mustard, salt, pepper, and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week. (I don’t see why it wouldn’t last a little longer.)
Easy and delicious!
Being the lazy cook that I am, I take a shortcut and just mix it in my vinaigrette container which has convenient markings for the cup measurements. Then, shake shake shake. One less bowl to wash!
Bon Appétit!
