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Basic Vinaigrette

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    To make different types of vinaigrette, do the following: Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed. Balsamic: Substitute balsamic vinegar for the wine vinegar. Lemon Parmesan: Use fresh lemon juice instead of vinegar; add 1/4 cup finely grated Parmesan. Scallion: Add 3 chopped whole scallions (about 1/4 cup). Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon. Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort.
    Everyday Food, September 2006
    • Prep Time 5 minutes
    • Total Time 5 minutes
    • Yield Makes 1 cup
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    Ingredients

    • 1/4 cup white-wine vinegar
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon salt
    • 1/2 teaspoon pepper
    • Pinch of sugar
    • 3/4 cup extra-virgin olive oil

    Directions

    1. In a small bowl, whisk together 1/4 cup white-wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/2 teaspoon pepper, and a pinch of sugar.
    2. Slowly add 3/4 cup extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.

    Variations

    To make different types of vinaigrette, do the following:
    Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed.
    Balsamic: Substitute balsamic vinegar for the wine vinegar.
    Lemon Parmesan: Use fresh lemon juice instead of vinegar; add 1/4 cup finely grated Parmesan.
    Scallion: Add 3 chopped whole scallions (about 1/4 cup).
    Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon. Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort.

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