Basic Vinaigrette
Monday, May 26th, 2008Vinaigrette can be made in advance of when you will need it, then kept in the refrigerator and simple allowed to return to room temperature before serving. Be careful when adding shallots or garlic, however, as these ingredients strengthen with time.
Ingredients:
3 to 6 Tablespoons of acid such as vinegar or lemon juice
¾ Cup of extra-virgin Olive Oil and pure Olive Oil mixture
Kosher Pepper and Salt
Optional Ingredients: 1 ½ to 2 Teaspoons of Dijon Mustard (especially for use with Champagne or white wine vinegar)
1 Teaspoon of Shallots, minced
½ to 1 Teaspoon of Garlic Cloves, minced or pressed; or Garlic Puree
Herbs, chopped
Instructions:
If you are using mustard, then whisk the vinegar together with the mustard first. Then drizzle in the olive oil as you continue whisking. Adjust to taste using salt and pepper, and whisk in any additional ingredients you desire.
Yield: 1 Cup
basic vinaigrette
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