Cookbook:Basic Vinaigrette

From Wikibooks, open books for an open world
Jump to navigation Jump to search

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]

Procedure[edit | edit source]

  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.