House Dressing

Ingredients

• 1 shallot (large, very finely diced)
• 2.333 tbsp aged sherry vinegar (plus more as needed)
• 1 tbsp warm water
• 1 cup extra-virgin olive oil
• 1.5 tsp honey
• 1.5 tsp Dijon mustard
• 1.5 tsp whole-grain mustard
• 0.5 tsp thyme (sprigs; wash, pick leaves and finely chop)
• 1 clove garlic (finely grated)
• 1 tsp kosher salt (plus more as needed)
• 0.5 tsp black pepper (freshly ground)

Steps

1. 1

   Place the finely diced shallot in a fine-mesh sieve and quickly rinse it with cold water. Let it drain, then transfer it to a medium bowl.

2. 2

   Add the sherry vinegar and warm water to the shallot. Let the mixture sit for 2 minutes.

3. 3

   Whisk in the olive oil, honey, Dijon mustard, whole-grain mustard, chopped thyme, grated garlic, kosher salt, and black pepper until combined.

4. 4

   Taste the dressing and adjust the salt and vinegar as needed.

5. 5

   Cover and refrigerate any remaining dressing for up to 1 week.

Notes

The recipe makes about 1 cup. If you don’t have both types of mustard, use twice as much of whichever one you have. Suggested uses include boiled asparagus, farro salad, steak, fish, roast chicken, or a green salad.

Nutrition per serving

• condiment
• vegetarian
• gluten-free
• dairy-free
• no-cook
• vinaigrette