The Basic Perfect Vinaigrette

Ah, the vinaigrette.

I fairly screams summer and freshness.

It should. It is.

Take the time to look on the back of any store-bought salad dressing. It will not be a happy thing. Full of stuff you have never heard of and which is in there to stabilize and preserve.

Making a vinaigrette is simple. It’s a math thing. It’s 4:1 except when it’s 3:1. And after a while, you dispense with measuring cups and spoons altogether, because you can feel when it’s right.

A vinaigrette is the most versatile of dressings. You can add and subtract a few dozen things and get a great new taste.

Better yet, a vinaigrette goes over regular salads, roasted veggies, potatoes, meat salads of every kind, and pastas hot and cold. Top a mild fish or a chicken breast. So, listen up to the basics, and note the choices, and become the queen or king of the salad buffet with your wonderful creations.

INGREDIENTS:

3/4 c good quality EVOO (extra-virgin olive oil)
1/4 c vinegar
1 tsp minced shallot
1 clove garlic minced
1 tbsp Dijon mustard
pinch of salt, and several grinds of pepper

INSTRUCTIONS:

Use a whisk, or place all ingredients in a jar with a tight lid and shake it up. You are done.

See? Wasn’t that easy?

Now here are some choices:

For OIL:

olive oil
canola
corn oil
walnut oil
safflower
basically anything but peanut oil which I don’t think would work

For VINEGAR:

white vinegar, or cider
rice wine, white wine or red wine
balsamic
lemon, lime, orange or grapefruit juice

With the more delicate of vinegars such as lemon and rice wine, increase to a 3:1 ratio

OTHER ADDITIONS:

parmesan cheese, grated
chives, parsley, cilantro, marjoram, green onions, minced, lemon balm
dried tomatoes minced, fresh ginger root, hot peppers, minced
smokey paprika, cumin, chili powder, or cayenne
add a tbsp of mayo for a creamy texture, or honey for sweetness

It’s that simple. Just look at what you want to add it to and think of what would taste good.

Make for a single salad by using 3 tsp oil to 1 tsp vinegar, and then cut down on all the rest. After a few times, you will not even think about it, just do it. Obviously make for a crowd by multiplying up.

Note: if you want an herbal” vinaigrette, you might want to put everything in a blender to puree the herbs.