Whip up an awesome vinaigrette salad dressing in nothing flat. Mix and match your seasonings and other ingredient choices while keeping the basic ratio of 1:3 vinegar to oil. And, voila!
A Quick and Classic Vinaigrette (with variations)
Yields 1 cup
¼ cup white wine vinegar, red wine vinegar, rice vinegar, or sherry vinegar
2 teaspoons Dijon mustard
1 small clove garlic, finely minced
1 teaspoon of dried basil, parsley, dill, or thyme
(or, if using fresh, 1 tablespoon of any of these finely minced)
1/2 teaspoon salt and a few grinds of fresh black pepper
¾ cup extra virgin olive oil, grapeseed oil, or canola oil
Choose your favorite of each of the ingredient options above. Taste as you go and switch things up if you like, you're the chef!
In a medium bowl, whisk together everything but the oil. Slowly drizzle in the oil, whisking constantly to emulsify. OR, you can add all ingredients to a jar with a tight lid and shake for 15 seconds or so. Refrigerate for one hour before serving. Keeps, covered, in fridge for about three days.