I usually keep a container of this vinaigrette in the refrig. It’s good to dress almost anything, from leftover potatoes as salad, to tomatoes, maybe even leftover chicken for chicken salad. Think of it as an alternative to mayonnaise. It’s also very strong-flavored, so you don’t need much. Gather your mise en place:
1 T. Dijon mustard
1 T. Capers, minced
2 T. Shallots, minced
1 t. fresh thyme, minced
1/2 t. fresh oregano, minced
1 oz. Good red wine vinegar
1 oz. Sherry wine vinegar
4 oz. EVOO (I use the Tuscan version from Costco)
Measure and mince all ingredients.
Add the vinegar (Get the best you can, it make a difference) and a teaspoon of salt and a few turns of black pepper, and whisk to dissolve the salt.
Slowly drizzle the olive oil in, whisking while you do. Season to taste with salt and lots more pepper. A purist would insist that this vinaigrette should be used within a few days, and it will taste fresher, but I have kept it for a couple of weeks, and it’s fine.