Salad is a key component of French meals. Naturally it should be given a substantial and delicious dressing to help complete the meal. No self-respecting Frenchman would turn down a salad.
50 g golden shallots, finely diced
200 ml red wine vinegar
1 free-range or organic egg yolk
400 ml vegetable oil
1 teaspoon dijon mustard
Sea salt and white pepper, to season
In a clean bowl, marinate the diced golden shallots in the red wine
vinegar for 15 minutes. Add the rest of the ingredients, except for the
salt and white pepper, whisk to combine. Season, set aside. Store in
a clean glass jar or bottle in the fridge.