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
- Chef's Knives
- Cutting Boards
- Mixing Bowls
- Salad Bowls
- Salad Spinners
- Salda Utensils
- Mixing bowls
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Step 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.
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Step 2
Use the highest-quality ingredients you can.
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Step 3
Whisk the mustard and vinegar together in a medium bowl.
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Step 4
Season lightly with salt and pepper.
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Step 5
Continue whisking the vinegar/mustard mixture and drizzle in the oil in a thin steady stream.
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Step 6
Start tasting the mixture when about half of the oil has been incorporated. You may need to add some more salt and pepper.
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Step 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.











Comments
khristal23 said
on 3/13/2009 Great recipe!
Anonymous said
on 3/6/2006 Fresh garlic pressed through a garlic press will add a delicious twist to your dressing!
Anonymous said
on 11/30/2005 To make a vinagrette I use a little bit of honey. It softens the flavor and makes it less harsh on your throat. Also make sure you taste it to know what ingredients you need to add more of.
Anonymous said
on 11/22/2005 Adding some garlic and Worcestershire sauce will immensely improve the flavor of the sauce. Finely crumbled feta cheese mixed in makes a nice addition as well.
Anonymous said
on 11/22/2005 Keeping salad fresh beyond a day also means only dressing the part you eat that day.