The Classics- Basic Vinaigrette

by

This is my everyday vinaigrette recipe. I modify the vinegar to complement the flavor and texture of different lettuces but the basic recipe always stays the same. Throw out your bottled dressings (filled with sugar, chemicals and unhealthy oils) and make some of this once a week!

vinaigrette ingedients

The triumvirate of vinaigrette ingredients…according to me. Vinaigre de Banyuls, Maldon sea salt and Grey Poupon Dijon mustard. I just shake it all up in a saved mustard jar and store it in my fridge all week.

vinaigre de banyuls

In my opinion Banyuls vinegar is the perfect “salad dressing” vinegar. It’s tart like red wine vinegar but with WAY more depth of flavor. It is available at Whole Foods and other specialty markets.

vinaigrette close up

Basic Vinaigrette

make about 1/4 cup

1 tablespoon vinegar (sherry wine, Banyuls, champagne, red wine, white wine and apple cider vinegars all work interchangeably with this recipe)

1/2 teaspoon Dijon mustard

1/4 teaspoon sea salt (use 1/8 tsp. if using kosher salt)

freshly ground black pepper- 2-3 twists of the pepper mill

1 1/2 teaspoons finely minced shallots or garlic (optional)

3 tablespoons extra-virgin olive oil

Combine the first 5 ingredients in a bowl and whisk until well combined. Allow to sit aside for 5-10 minutes so the salt can dissolve in the vinegar. Then slowly whisk in the olive oil until well emulsified OR just shake it all up in a jar with the lid closed tightly.

To gussy up this simple recipe try these additions…

add a tablespoon of mayonnaise, vegenaise or heavy cream if you want the vinaigrette a tad creamy, say for baby gem lettuces.

add 1 tablespoon finely chopped fresh herbs like tarragon, parsley, oregano or chives.

10 Comments on The Classics- Basic Vinaigrette

  1. Geri Doherty
    August 4, 2010 at 8:15 am (7 years ago)

    Thank you for sharing Lydia, I have been looking for a good homemade Vinaigrette. Looking forward to trying it.
    Your the best!

  2. applesandonions
    August 6, 2010 at 9:07 am (7 years ago)

    my pleasure Geri, thanks for reading and commenting!

8Pingbacks & Trackbacks on The Classics- Basic Vinaigrette

  1. […] know we love, love, love to reuse jam jars.  How adorable are they as individual pudding […]

  2. […] Enjoy with mixed greens and Basic Vinaigrette. […]

  3. […] Monday Lunch- Carrot soup with half a veggie sandwich (tomato, sprouts, lettuce, avocado, mustard and cheddar) on Whole Foods’ Seeduction bread Dinner- Mushroom-based individual veggie pot pies with bitter greens and Basic Vinaigrette […]

  4. […] but certainly not least we have a dual citrus squeezer, an absolute must when you make as many vinaigrettes as we do or like to enliven your soup and fish […]

  5. […] He is a vegetarian so I roasted us a mess of root vegetables with shallots and rosemary and served them with a simple green salad tossed in my favorite viniagrette. […]

  6. […] lobster and chic white Le Creuset bowls we bake them in. Served with a fresh green salad with a tart vinaigrette to cut through the richness of the pot pies, this makes a lovely winter meal for any special […]

  7. […] our readers and clients so I wanted to share our latest favorite dressing (other recipes here and here.) Sarah and I are obsessed with this tangy yogurt-herb salad dressing! Adapted from a Bon Appetit […]

  8. […] Arugula Salad with Dijon Vinaigrette […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *