Master Vinaigrette with Variations

Method

1. This makes about 1 cup, eight 2-tablespoon servings. Stir the shallot, vinegar, salt and a few grinds of pepper together in a bowl and let it sit 10 minutes: the shallot loses its sting, and the salt dissolves in the vinegar (it will not dissolve in oil).
2. Whisk in the mustard and honey until the mixture looks cloudy and even.
3. Whisk in the oil in a thin stream, starting with a tablespoon at a time, until the dressing is thick and glossy. Or add the oil to a lidded jar with everything else and shake hard for 20 seconds.
4. Dip a lettuce leaf in the dressing and taste it that way, since greens soften the acid. Add a pinch of salt if it tastes flat or a teaspoon more vinegar if it tastes heavy.
5. Variations: use lemon juice instead of vinegar and add 1 tsp lemon zest; use balsamic vinegar with a second teaspoon of honey; or use rice vinegar and whisk in 1 tsp white miso and 1 tsp toasted sesame oil.
6. Store in a jar in the refrigerator for up to 1 week. The olive oil turns cloudy and thick when cold, so set the jar out for 15 minutes and shake before using.

Food safety. Shallot held in oil: keep this dressing refrigerated, use within 1 week, and never store it at room temperature.