This classic salad dressing also makes a fine sauce for vegetables, such as steamed green beans, and main dishes, such as broiled chicken or fish.Everyday Food, January/February 2003 http://www.marthastewart.com/343642/marthas-favorite-vinaigrette
Vinaigrette keeps in the refrigerator for up to two weeks. The oil and vinegar will separate; just whisk, shake, or whir them to re-emulsify. If the oil has solidified, let the vinaigrette come to room temperature.
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