Classic Vinaigrette Dressing
Ronnie's Notes
This is one of the world’s most basic sauces. Make extra—it lasts a week or more in the fridge.
Difficulty: Easy
Instructions
Combine the ingredients in a bowl and whisk them together until well blended, or place them in a covered container and shake them for several seconds until they are well blended.
Taste the sauce for seasoning, and add salt and pepper as desired.
You may use vinaigrette as a salad dressing or marinade.
It is such a versatile recipe you may change it in numerous ways to please your palate.
Here are a few possibilities: • Balsamic vinaigrette: Use 2 TB.
balsamic vinegar instead of the 3 TB.
red wine vinegar.
• Shallot vinaigrette: Add ced shallot.
• Herb vinaigrette: Add 1 TB.
minced fresh herbs such as marjoram, oregano, basil, thyme, savory, chervil, and dill, or 1 tsp.
dried herbs.
• Mustard vinaigrette: Add 11/2 tsp.
Dijon mustard.
• “French” dressing: Add 1 TB.
mayonnaise and 1/2 tsp.
• Lemon vinaigrette: Use lemon juice instead of vinegar.