Cookbook:Basic Vinaigrette

Cookbook | Ingredients | Recipes

Traditionally, a 1:3 ratio of acid to fat is used in a vinaigrette. I add mustard to keep it from separating.


2 tbs red wine vinegar
6 tbs extra-virgin olive oil
2 tsp Dijon mustard
Salt and pepper, to taste


  1. Whisk together vinegar and mustard. Slowly stream in oil while whisking continuously. Taste and check for seasoning; adjust as desired. Toss with salad greens and serve.