When dining at NYC’s Buvette, the first thing you notice is how rustically simple all of these elaborately complicated recipes taste. It’s in the mini plates, forks and silverware waiting at the center of the table…a warm welcome to pull up a chair. It’s in the souvenir chandelier haphazardly collecting a folkloric assembly of bric-a-brac. It’s in the marble coffee bar where freshly baked pastries and jams await a warm spot of coffee.
The 42 Grove Street location can be summed up in one word – inviting. The food is no different – easy complication, simplistically delicious. This Mustard Thyme Vinaigrette is no different. Described in the book as “flexible” and “reliable,” it is a gustatory sensation – the lightly tart white balsamic vinaigrette bursting in a background of mustard seeds dancing in a garden of thyme. Leave the vegetables rustically chopped for a provincial French country feel.
This is the first step on the road to a delicious warm winter salad featuring provincial pulled poulet rôti and perfectly seasoned warm winter vegetables. A perfect single girl meal for the fall table.
Buvette Mustard Thyme Vinaigrette
1/2 small shallot, peeled and very finely diced
1/2 small sprig of thyme
1/2 small garlic clove, peeled and very finely diced
1½ tablespoons white balsamic vinaigrette
2 tablespoons Extra Virgin Olive Oil
1 teaspoon water
1/16 teaspoon of granulated sugar
1/16 teaspoon sea salt
1/16 teaspoon freshly cracked pepper
1 teaspoon Dijon mustard, optional
1 teaspoon whole-grain mustard, optional
Whisk all ingredients together in a small mixing bowl. Pop in a small sprig of thyme, cover and store in the refrigerator for up to one month.
Note: The original recipe calls for Sherry Vinegar which is impossible to find here locally. I replaced in with white balsamic vinager, which isn’t quite as strong. If you can find Sherry Vinegar, replace the white balsamic vinegar with 1 tablespoon sherry vinegar.