A Basic Vinaigrette
Makes about ½ cup
The simplest vinaigrette is made with oil, vinegar, salt, and pepper. It can be varied by using different types of oil (walnut or hazelnut, for example) or vinegar (white wine, red wine, sherry, berry, balsamic, herb, etc.), by substituting lemon juice for the vinegar, or by adding Dijon mustard, garlic, shallots and/or herbs. Classic proportions are three parts oil to one part vinegar or lemon juice, but you can adjust this, along with the salt and pepper, to suit your taste.
2 tablespoons vinegar
1/8 teaspoon salt
6 tablespoons extra virgin olive oil
freshly ground pepper
Measure the vinegar and salt into a small bowl or jar with a tight fitting lid. Whisk in the oil until thoroughly combined or shake vigorously in the jar. Add freshly ground pepper to taste and additional salt, if needed. Use immediately. Any leftover vinaigrette can be stored in the refrigerator for a few days and brought to room temperature before whisking or shaking to recombine.