How to Make a Basic Vinaigrette

A vinaigrette is a basic sauce, usually used as a salad dressing, that can be made from two or three simple ingredients in about 3 minutes. Best of all, it can be expanded on in infinite ways.

Difficulty:

Easy

Instructions

Things You'll Need

• 1 tbsp. Dijon mustard
• 1/4 c. balsamic vinegar
• salt and pepper
• 3/4 to 1 c. olive oil
• Groceries
• Chef's Knives
• Cutting Boards
• Mixing Bowls
• Salad Bowls
• Salad Spinners
• Salda Utensils
• Mixing bowls

1. Remember that the basic ratio for vinaigrette is one part vinegar to three or four parts oil. Use whatever ratio tastes right to you, though; some people like significantly more vinegar, some less.

2. 

   Use the highest-quality ingredients you can.

3. 

   Whisk the mustard and vinegar together in a medium bowl.

4. Season lightly with salt and pepper.

5. 

   Continue whisking the vinegar/mustard mixture and drizzle in the oil in a thin steady stream.

6. Start tasting the mixture when about half of the oil has been incorporated. You may need to add some more salt and pepper.

7. Keep whisking in oil until the vinaigrette tastes right to you. It should taste smooth and be slightly tart. If it's too sour, keep whisking in oil.

Tips & Warnings

• You can substitute any acidic liquid for the balsamic vinegar, such as lemon or other citrus juice; many kinds of vinegar (white wine, red wine, sherry, cider); or even Champagne.

• The mustard can be omitted, but it adds flavor and helps bind the oil and vinegar together for a short while. After an hour or so the mixture will separate. Just whisk it back together when you want to use it.

• Chopped, pureed or roasted shallots blend in well, as does honey for a touch of sweetness. Fresh herbs, like basil, parsley, thyme and marjoram, are also good additions.

• Although vinaigrettes are usually used as salad dressings, they can also be used as sauces for light foods such as fish, shellfish and chicken.