One of the five mother sauces, Vinaigretteis made of a simple blend of oil, vinegar, salt and pepper. Moreelaborate variations can include any combination of spices, herbs,shallots, onions, mustard, etc. It is generally used to dresssalad greens and other cold vegetable, meat or fish dishes.
Recipe: Basic Vinaigrettewith Variations
1/4 cup red or white wine vinegarSalt and freshly ground pepper, to taste
3/4 cup extra virgin olive oil
Makes 1 cup.
Mustard Vinaigrette: Add 2 teaspoons Dijon mustard to the vinegar andstir before adding the oil.
Honey Mustard Vinaigrette: Add 2 teaspoons honey and 2 teaspoons Dijon mustardto the vinegar and stir before adding the oil.
Herbed/Spiced Vinaigrette: Add any combination of 1 to 2 tablespoons mincedfresh herbs, such as finely chopped shallots, onion, garlic,flat-leaf parsley, watercress, basil, oregano, or tarragon tothe vinegar and stir before adding the oil.
Tomato-Basil Vinaigrette: In a blender, combine 3 oil-packed sun-dried tomatoes,1/4 cup fresh basil leaves, 1 garlic clove, 1 tablespoon freshlygrated Parmesan cheese along with the vinegar, salt and pepperand process until smooth. While blender is running, add the oilin a slow stream until mixture is emulsified. Adjust seasoningsto taste.
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