January 18, 2024

I am always looking for variations on making vinaigrette at home. One that can be used not only with greens but can also work mixed in with warm potatoes or a dollop over a chicken breast. Versatility is key. This mayo-grette by Jacques Pépin hits all the right notes. It could not be easier and is a great way to clean out an almost empty mayo jar. Just add the ingredients in and shake, shake, shake. It also works beautifully to have on hand in the refrigerator at the ready. This bowl of the dressing I made the other day and just pulled out of the fridge to take this shot for the blog post so it is a bit firmer from the cold. When you make it and use it on the spot, it will be much more pourable and divine over just about anything you serve it over.

1 tablespoon cider vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons water
1/2 cup extra virgin olive oil

A generous amount of salt & pepper to taste