Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


French Vinaigrette

  • Yield: About 1 cup


  • 1/4 cup red wine vinegar
  • 4 teaspoons minced shallots
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup vegetable oil


  • Combine the vinegar, shallots, mustard, garlic, salt, and pepper in a medium bowl and whisk to blend. Allow to sit for 15 minutes.
  • Add the oils in a thin, steady stream, whisking continuously, until the dressing thickens slightly. Taste and adjust seasoning if necessary.