ccorcoran0's Profile

I just bought a terrific book: Bi-Rite Market's Eat Good Food, from San Francisco's Bi-Rite Market, and have been making their excellent vinaigrette ever since, though I am also incorporating the two balsamic vinaigrettes here into my repertoire -- they are more refined than my usual go-tos (sorry, Cooks Illustrated). Here's the Bi-Rite recipe -- I have occasionally substituted sherry vinegar for the champagne vinegar, which also works nicely:

1 cup extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice
1/4 cup champagne vinegar
1 small shallot, minced
2 teaspoons kosher salt
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey

Combine all ingredients in a Mason jar, cover tightly, and shake vigorously.

Refrigerated, it keeps for at least 2 weeks. Whisk or shake well before using; as always, be sure to taste the dressed ingredients and adjust the vinegar, lemon juice, or salt before serving.

Tip: You can also add fresh garlic, finely grated lemon or orange zest, or fresh herbs such as chives, thyme, or basil to this vinaigrette. If you do so, add them only to the portion of the dressing you're using right away, as these fresh ingredients will discolor and change flavor during storage.

This is admittedly completely un-hip in terms of food trends, but I love the French oven and would use it to finally devote myself to learning how to cook my long-dead grandmother's sauerbraten, instead of forcing my mother to make it for me once every couple of years. That is one gorgeous set of cookware!