Cookbook:Basic Vinaigrette

Cookbook | Recipes

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

Ingredients

2 tbs red wine vinegar

6 tbs extra-virgin olive oil

2 tsp Dijon mustard

Salt and pepper, to taste

Procedure

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.