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Marie-Odile's Vinaigrette

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.

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