The Last Vinaigrette

I know what you're thinking. It's just a salad dressing. What could be so good about a simple vinaigrette? There's almost nothing to it.

Enter Banyuls vinegar. Oh, you've never had it? You don't know where to find it? I thought so. That's why you were so skeptical about it. Trust me. You can thank me later. You may never be the same.

My love for Banyuls vinegar is no secret at this point. Not only have I written about it before, but I'm also a walking infomercial to anyone who will listen. At the risk of being redundant, here I go again. Banyuls is traditionally a dessert wine made from old vine Grenache in the Banyuls Sur Mer region of France. Ironically, Banyuls vinegar is a more savory vinegar than most. Comprised of 50% grenache noir, 40% grenache gris, and 10% carignane, the vinegar starts it's 5 year aging process in large tanks in a cool cellar, and is later transferred into smaller barrels and placed outside for the next 4 years. Here, it's exposed to the hot sun and cool winds of the Pyrenees, which help accelerate the aging process. The result is a nutty, slightly briney vinegar that goes with just about everything.

I've never seen Banyuls vinegar in the store, with the exception of Dean and Deluca in NYC, who carry just about everything. Never fear, Amazon is here (!) and they sell everything. Get some.

Banyuls Vinaigrette
makes about 1 1/4 cups

1/4 cup Banyuls vinegar
1/4 extra virgin olive oil
1/2 cup grapeseed oil
1 Tbsp dijon mustard
1 Tbsp water
1 small shallot, minced
1 tsp salt (more or less to taste)
1/4 tsp fresh ground black pepper

In a bowl, whisk together the mustard, water, and vinegar. Slowly add the oil in a steady stream, whisking constantly to emulsify. When all of the oil has been added, add shallots and season with salt and pepper. Refrigerate.