La Recette du Jour

This sauce is utterly divine poured over vanilla ice cream ...

Worth making double quantity and freezing some.

It may seem unnecessary to post a recipe for vinaigrette. But although I will admit to doing it myself sometimes when I'm in a hurry, putting a few ingredients in a jar and shaking it does not result in true vinaigrette in my opinion. Real vinaigrette is an emulsion with the consistency of thin cream, and a hopeful shake will not emulsify oil and liquid; it just blends them temporarily. So this is how you do it properly. It takes longer, but one benefit is that you need less of it, because it sticks to your salad leaves better!