VINAIGRETTE
About 1 cup
In addition to the variations suggested below, keep in mind that it is worth experimenting with most vinegars and citrus juices in vinaigrettes.
Combine in a medium bowl:
- ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
- (1 teaspoon minced shallot)
- (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
- (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
- ½ teaspoon salt
- ⅛ teaspoon black pepper, or to taste
Whisk until blended. Add gradually, whisking constantly after each addition:
- ¾ cup olive oil
If made in advance, cover and refrigerate. Shake well before using.