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Emeril's Herb Vinaigrette

  • Yield: About 1 cup


  • 1/4 cup tarragon, basil, or assorted herb vinegar
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/4 cup assorted chopped fresh herbs (combine basil, tarragon, cilantro, parsley, oregano, or whatever herbs you prefer)
  • 1 teaspoon salt
  • 15 turns freshly ground black pepper
  • 3/4 cup olive oil


  • Combine the vinegar, shallots, garlic, herbs, salt, and pepper in a bowl. Slowly whisk in the oil and continue whisking until thoroughly emulsified. Store, refrigerated, in an airtight container for 3 days. Whisk before serving.