Basic Vinaigrette
Traditionally, a 1:3 ratio of acid to fat is used in a vinaigrette. Mustard can keep it from separating.
5 min
Ingredients
- 2 tbsp red wine vinegar
- 6 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- Salt, to taste
- Pepper, to taste
Steps
- Whisk together vinegar and mustard.
- Slowly stream in oil while whisking continuously.
- Taste and check for seasoning; adjust as desired.
- Toss with salad greens and serve.
More recipes with vinegar or mustard
Adapted from “Basic Vinaigrette” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.