- Peel and halve the shallots. Wash the herbs, shake them dry and remove the leaves from the stalks. Put the shallots and herbs in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape the herbs down the inside of the blender jug and repeat the process if required.
- Add the olive oil, mustard, ½ teaspoon of salt and 2 pinches of pepper and, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Add the white wine vinegar and, with the measuring beaker in place, mix for another 30 seconds/speed setting 4.
The vinaigrette will keep for up to 2 weeks in a sealed container in the refrigerator.
You could make it with red wine vinegar instead of white wine vinegar if you prefer, and add honey or jam to taste.
Bon appétit with Monsieur Cuisine