Cookbook:Basic Vinaigrette

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Basic Vinaigrette
Category	Salad dressing recipes
Yield	½ cups (125 ml/4.2 US fl oz)
Time	5 minutes
Difficulty

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

Ingredients

• 2 tbsp red wine vinegar
• 6 tbsp extra-virgin olive oil
• 2 tsp Dijon mustard
• Salt, to taste
• Pepper, to taste

Procedure

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