Basic Vinaigrette Dressing

Name: Basic Vinaigrette Dressing
Yield: for about 2/3 cup, serving 6 to 8
Ingredients: 1/2 Tbs finely minced shallot or scallion; 1/2 Tbs Dijon-type mustard; 1/4 tsp salt; 1/2 Tbs freshly squeezed lemon juice; 1/2 Tbs wine vinegar; 1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil; Freshly ground pepper

January 24, 2012

This is a bare-bones recipe for the simple all-purpose vinaigrette, which you will vary as you wish; you’ll find suggestions at the end of this recipe. Its beauty lies solely in the quality of your ingredients. Note that you will so often see proportions of 1 part vinegar to 3 parts oil, but that can make a very acid, very vinegary vinaigrette. I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.

Recipe notes

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