A Basic Vinaigrette
A Basic Vinaigrette
Makes about ½ cup
The simplest vinaigrette is made with
oil, vinegar, salt, and pepper. It can be varied by using different
types of oil (walnut or hazelnut, for example) or vinegar (white
wine, red wine, sherry, berry, balsamic, herb, etc.), by substituting
lemon juice for the vinegar, or by adding Dijon mustard, garlic,
shallots and/or herbs. Classic proportions are three parts oil to one
part vinegar or lemon juice, but you can adjust this, along with the
salt and pepper, to suit your taste.
2 tablespoons vinegar
1/8 teaspoon salt
6 tablespoons extra virgin olive oil
freshly ground pepper
Measure the vinegar and salt into a
small bowl or jar with a tight fitting lid. Whisk in the oil until
thoroughly combined or shake vigorously in the jar. Add freshly
ground pepper to taste and additional salt, if needed. Use
immediately. Any leftover vinaigrette can be stored in the
refrigerator for a few days and brought to room temperature before
whisking or shaking to recombine.
