Vinaigrette
Vinaigrette
Yield: 1 1/2 cups
Ingredients
- 1 cup olive oil
- 1/3 cup of any wine vinegar, or more to taste
- 2 teaspoons dijon mustard
- salt and freshly cracked pepper
Instructions
- Put the oil, vinegar, and mustard in a small glass jar along with a pinch each of salt and pepper.
- Screw on the top of the jar and shake until the dressing becomes thick and creamy. Taste and adjust the seasoning, adding small amounts. Add more vinegar 1 teaspoon at a time until you reach your desired balance.
- Shake again and serve right away or store for up to 3 days in the refrigerator. Shake well before each use.
Notes:
Variations:
- 1 minced garlic clove or finely chopped shallot
- 1/4 cup chopped fresh parsley, basil, or dill or 1 tablespoon rosemary, tarragon, or thyme leaves
- 1 inch fresh ginger, peeled and minced
- 1 tablespoon of honey or maple syrup
- crushed red pepper
- 1/4 freshly grated parmesan