Basic Vinaigrette
A good vinaigrette comes down to proportion and patience. This one uses three parts extra-virgin olive oil to one part red wine vinegar, the classic ratio, which keeps the acidity sharp but not harsh. A little Dijon mustard acts as the binder, helping the oil and vinegar stay together instead of splitting in the bowl. It takes five minutes and one whisk.
Instructions
Put the red wine vinegar and Dijon mustard in a bowl and whisk them together until the mustard is fully blended into the vinegar.
While whisking constantly, pour in the olive oil in a thin, slow stream. Keep whisking until the dressing looks thick and glossy, which tells you the oil has emulsified with the vinegar.
Taste the dressing and add salt and pepper as you like. Whisk again and taste once more if you made changes.
Toss the vinaigrette with salad greens just before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
