Rating: 3.15 stars
158 Ratings
  • 5 star values: 28
  • 4 star values: 29
  • 3 star values: 53
  • 2 star values: 34
  • 1 star values: 14
  • 158 Ratings

Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.

Everyday Food, September 2006

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.

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  • Slowly add 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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Reviews

158 Ratings
  • 5 star values: 28
  • 4 star values: 29
  • 3 star values: 53
  • 2 star values: 34
  • 1 star values: 14