Basic Vinaigrette

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Basic Vinaigrette

A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.

Rating

Ingredients

  • 2tablespoons wine vinegar
  • 1/4teaspoon salt
  • 1/4cup olive oil
  • 1teaspoon mustard (optional)
  • Black pepper
Set base servings to enable scaling:

Directions

Pour vinegar into a shallow bowl. Whisk in salt.

Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.

Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)

Nutrition

Info
Trans Fat: 0 gramsFat: 9 gramsCalories: 81Saturated Fat: 1 gramUnsaturated Fat: 8 gramsSodium: 35 milligramsSugar: 0 gramsFiber: 0 gramsCarbohydrate: 0 gramsProtein: 0 grams

Source: https://cooking.nytimes.com/recipes/1018740-basic-vinaigrette