Vinaigrette
About 1 cup In addition to the variations suggested below, keep in mind that it is worth experimenting with most vinegars and citrus juices in vinaigrettes.
Ingredients
- ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
- (1 teaspoon minced shallot)
- (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
- (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
- ½ teaspoon salt
- ⅛ teaspoon black pepper, or to taste
- ¾ cup olive oil
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
- (1 teaspoon minced shallot)
- (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
- (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
- ½ teaspoon salt
- ⅛ teaspoon black pepper, or to taste
- ¾ cup olive oil
Let's Cook
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Step 1.
Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
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Step 2.
Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
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Step 3.
If made in advance, cover and refrigerate. Shake well before using.