The Basic Perfect Vinaigrette
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- 3/4 c
- evoo (the best you can afford)
- 1/4 c
- 1 Tbsp
- minced shallot
- 1 clove
- garlic minced
- 1 Tbsp
- dijon mustard
- pinch of salt, several turns of the pepper grinder
1Mix all together in a lid fitted jar and shake vigorously until emulsified.
2Now comes the fun. Use other oils. Use any acidic substitute for regular vinegar. Popular choices are rice wine, white wine, red wine, balsamic, lemon, lime, orange juices. With the lighter acidic choices such as rice wine and lemon, you might want to change the ratio from 4:1 to 3:1
3Eliminate the shallot, use green onion, or chopped chives. Add parsley, marjoram, or lemon balm. Add 1 tbsp of mayo for a creamy vinaigrette. Add honey for a sweet version. Add oven roasted dried tomatoes, or hot peppers minced.Fresh ginger, or perhaps cumin seed or smokey paprika. Mix and match to suit your salad. Pour over roasted veggies, potatoes, and cold or hot pasta. The possibilities are endless.
4To make smaller amounts, just keep the ratio. For instance: use 4 tsp to 1 tsp, and have enough for a single salad.