Basic vinaigrette

A basic vinaigrette is not limited to just garden salads. Use it to make a pasta or rice salad or even coleslaw. When I make potato salad, I toss the hot potatoes with a vinaigrette before tossing with mayonnaise. As with nearly all of my recipes, there are many variations.

  
    Recipe makes
    Active time
    Total time
  

    1/3 cup
    5m
    5m
  

  
    Ingredients
  
    1/4 cup good quality extra virgin olive oil
  
    1 tablespoon red wine vinegar
  
    1 teaspoon mustard
  
    1/4 teaspoon sugar
  
    1/8 teaspoon salt
  
    1/8 teaspoon pepper

  
    Safety precautions
  
    Garlic, onions, fresh herbs, eggs, and cream make storage more difficult because contamination can be introduced. If using these ingredients, I don’t recommend storing the vinaigrette for more than 24 hours.

Instructions
• Pour the olive oil in a liquid measuring cup or glass jar.
• Add the remaining ingredients.
• If you are using a measuring cup, use a whisk or fork to mix the vinaigrette until it emulsifies,that is mixes together. If you are using a jar with a lid, shake it until it emulsifies.
• Taste carefully. I tend to like more acidic flavors. Add more oil, if it isn’t to your liking.

  
    Variations
  
    • Add fresh herbs or dried spices.
  
    • Add garlic and/or shallots.
  
    • Experiment with different vinegars and mustards.
  
    • Use lemon juice instead of vinegar.

  
    Storage
  
    • Since you are making such a small amount, there shouldn’t be much to store. It will keep for a few days in the refrigerator. See Safety precautions above.

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