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.

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