When I lived in France, I had the good fortune to spend about a month in Paris before I relocated to Normandy. Anyone who has ever better there will tell you about the food — meats, cheeses, and apples (and their offspring of Calvados!) abound. What you might not hear about is the vinaigrettes that differ from family to family. I sampled a great many while I was there, but the family with which I lived, theirs was the best.
So while this recipe isn't exactly my French host mother's vinaigrette, it's close. Why am I not sharing the original? Because I was sworn to secrecy. But this one here is a blend of hers, my own, and then has a kick of Rubarama, so it's got flavor for days like hers did.
- 2 shallots, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of No. 4 Rubarama
- 6 tablespoons of olive oil
Mince the shallots really well. Feel free to use a food processor to get them really fine. Whisk in the vinegar, mustard, and Rubarama until fully combined. Pour into a cruet, follow with the olive oil, and shake like crazy.