Basic Vinaigrette

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

Time
5 minutes
Yield
½ cups (125 ml)

Ingredients

  • 2 tbsp red wine vinegar
  • 6 tbsp extra-virgin olive oil
  • 2 tsp Dijon mustard
  • Salt, to taste
  • Pepper, to taste
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Method

  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.

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