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Basic Vinaigrette




Source of Recipe


My recipe


List of Ingredients




1/4 Cup Red Wine Vinegar
Salt, coarse
Black Pepper, freshly ground
3/4 Cup Olive Oil


Recipe



In a small bowl, combine vinegar, salt and pepper. Whisk until salt dissolves.

Whisk in oil; allow to stand 5 minutes. Whisk again, then taste and adjust seasoning, if needed. Basic dressing can be refrigerated, covered, up to 1 week. Whisk before using.

Garlic vinaigrette: Cover 1/2 tablespoon minced garlic with the 3/4 cup olive oil and let stand for 30 minutes. Substitute the garlic-infused oil for regular olive oil. Use dressing within a day or two.

Lemon-chive vinaigrette: Substitute 1/4 cup freshly squeezed lemon juice for wine vinegar. Add zest of half a lemon and 2 tablespoons minced chives.

Mustard vinaigrette: Add 2 teaspoons prepared Dijon-style mustard to wine vinegar before adding oil.

Tarragon vinaigrette: Add 1 tablespoon minced fresh tarragon and substitute white wine vinegar for red wine vinegar.

Caper vinaigrette with egg: Add 1 tablespoon drained capers, rinsed and chopped, and 2 tablespoons chopped parsley before adding oil. After adding oil, stir in 1 chopped hard-cooked egg. Use within a day or two.