Cookbook:Basic Vinaigrette

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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.

Ingredients[edit | edit source]

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

Procedure[edit | edit source]

  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.