Basic Vinaigrette with Variations
One of the five mother sauces, Vinaigrette is made of a simple blend of oil, vinegar, salt and pepper. More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes.
1/4 cup red or white wine vinegar
Salt and freshly ground pepper, to taste
3/4 cup extra virgin olive oil
- In a bowl whisk together the vinegar, salt and pepper. Add olive oil in a small, slow stream to vinegar mixture and whisk until mixture emulsifies. Taste and adjust seasoning as needed.
Makes 1 cup.
Mustard Vinaigrette: Add 2 teaspoons Dijon mustard to the vinegar and stir before adding the oil.
Honey Mustard Vinaigrette: Add 2 teaspoons honey and 2 teaspoons Dijon mustard to the vinegar and stir before adding the oil.
Herbed/Spiced Vinaigrette: Add any combination of 1 to 2 tablespoons minced fresh herbs, such as finely chopped shallots, onion, garlic, flat-leaf parsley, watercress, basil, oregano, or tarragon to the vinegar and stir before adding the oil.
Tomato-Basil Vinaigrette: In a blender, combine 3 oil-packed sun-dried tomatoes, 1/4 cup fresh basil leaves, 1 garlic clove, 1 tablespoon freshly grated Parmesan cheese along with the vinegar, salt and pepper and process until smooth. While blender is running, add the oil in a slow stream until mixture is emulsified. Adjust seasonings to taste.