Lunch: Classic Vinaigrette

Recipe by Paul Gayler Paul Gayler insists upon two things for vinaigrette: top-quality vinegar and a mixture of a mild-tasting olive oil and a nonscented oil.

Ingredients

2 tsp. Dijon mustard
2 tbsp. good-red wine vinegar
salt
Freshly cracked black pepper
1/4 c. vegetable or sunflower oil
1/4 c. mild olive oil

Instructions

In a bowl, mix the mustard and vinegar with some salt and pepper.
Gradually add in the oils one at a time, in a thin stream, whisking constantly, until emulsified. Check the seasoning.
Variation: Garlic Vinaigrette. Add 1 finely crushed garlic clove to the bowl with the salt and pepper. Proceed as for the basic recipe, then let it stand for 1 hour before using to allow the flavors to infuse.
Variation: Honey Mustard Vinaigrette. In a pan, heat 1 tablespoon grainy mustard and 2 tablespoons honey. Add the warm mixture to the basic vinaigrette.
Variation: Herb-Infused Vinaigrette. Add 1 teaspoon each of chopped chervil, tarragon, chives, parsley, and mint to the basic vinaigrette; or use just one of the herbs.
More Vinaigrette Variations:Nut Oil VinaigretteRavigote VinaigretteNiçoise VinaigretteAnise VinaigretteCitrus VinaigretteTofu Balsamic Vinaigrette
Creamy Vinaigrette Variations:Roquefort DressingWhite Soft Cheese Dressing

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