vinaigrette

basic vinaigrette

Category,

Yields8 Servings

ingredients
 3 tbsp vinegar
 2 cloves of garlic, minced or pressed
 1 tsp Dijon mustard
 1 tsp honey
 0.50 tsp salt, more or less to taste
 0.25 tsp black pepper, more or less to taste
 0.50 cup olive oil, more or less to taste

method
1

Combine all ingredients in a glass jar that has a tight-fitting lid.

2

Close jar tightly and shake it vigorously.

3

Adjust seasoning, then keep tightly covered in the refrigerator for up to a month.

variations
4

Start out by using good quality red wine vinegar, then try out variations—the one kind to avoid is distilled white, which is usually too harsh. If you’re using very strongly flavored vinegar, use part rice wine vinegar, which has a neutral flavor.

5

Try combining different types of vinegar (balsamic and raspberry, for example).

6

Citrus juices (lemon, lime, orange, grapefruit) or other high-acid fruit juices can also be substituted for the vinegar.

7

Use other members of the allium family in place of the garlic: finely minced onion, shallot, or the white parts of scallions are all good alternatives.

8

Vary the type of oil used: nut oils, avocado oil, sesame oil, etc. Focus on unrefined nut and seed oils and avoid highly-processed vegetable oils, such as canola or corn. If the oil is strongly flavored, then use ¼ c of it plus ¼ c of a neutral oil, such as avocado.

9

Add ½ tsp dried herbs in step: use your favorite, or try basil, oregano, tarragon, or thyme for starters.

10

Add a pinch of fresh herbs just before serving: again, use your favorite, or try basil, oregano, tarragon, or thyme for starters. Add chopped fresh herbs just to the amount of vinaigrette you need—if you add fresh herbs to vinaigrette that you store, they will turn an off color.

do ahead
11

You probably won’t use all the vinaigrette at once, so store the leftovers in the tightly-covered glass jar in the fridge. To use, bring to room temperature, then give it a good shake to recombine.

Ingredients

ingredients
 3 tbsp vinegar
 2 cloves of garlic, minced or pressed
 1 tsp Dijon mustard
 1 tsp honey
 0.50 tsp salt, more or less to taste
 0.25 tsp black pepper, more or less to taste
 0.50 cup olive oil, more or less to taste

Directions

method
1

Combine all ingredients in a glass jar that has a tight-fitting lid.

2

Close jar tightly and shake it vigorously.

3

Adjust seasoning, then keep tightly covered in the refrigerator for up to a month.

variations
4

Start out by using good quality red wine vinegar, then try out variations—the one kind to avoid is distilled white, which is usually too harsh. If you’re using very strongly flavored vinegar, use part rice wine vinegar, which has a neutral flavor.

5

Try combining different types of vinegar (balsamic and raspberry, for example).

6

Citrus juices (lemon, lime, orange, grapefruit) or other high-acid fruit juices can also be substituted for the vinegar.

7

Use other members of the allium family in place of the garlic: finely minced onion, shallot, or the white parts of scallions are all good alternatives.

8

Vary the type of oil used: nut oils, avocado oil, sesame oil, etc. Focus on unrefined nut and seed oils and avoid highly-processed vegetable oils, such as canola or corn. If the oil is strongly flavored, then use ¼ c of it plus ¼ c of a neutral oil, such as avocado.

9

Add ½ tsp dried herbs in step: use your favorite, or try basil, oregano, tarragon, or thyme for starters.

10

Add a pinch of fresh herbs just before serving: again, use your favorite, or try basil, oregano, tarragon, or thyme for starters. Add chopped fresh herbs just to the amount of vinaigrette you need—if you add fresh herbs to vinaigrette that you store, they will turn an off color.

do ahead
11

You probably won’t use all the vinaigrette at once, so store the leftovers in the tightly-covered glass jar in the fridge. To use, bring to room temperature, then give it a good shake to recombine.

basic vinaigrette

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