Region: International
Category: Basic Recipes and Sauces
Season: Any
Difficulty: Easy and Quick
This is a simple and standard dressing I use for salads. In the variations you can get an idea of how variable a basic vinaigrette can be.
Yield: Makes ½ cup
Preparation Time: 10 minutes
¼ cup extra-virgin olive oil
2 tablespoons walnut oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, very finely chopped
Salt and freshly ground black pepper to taste
In a bowl, add all the ingredients and whisk rapidly until blended. Transfer to a bottle and keep in the refrigerator, shaking the bottle every time you use it.
Variation: Increase the amount of extra-virgin oil by 2 tablespoons and leave out the walnut oil. Or add 2 very finely chopped salted anchovy fillets, previously rinsed. Or use white wine vinegar instead of sherry vinegar. Or add 1 tablespoon mayonnaise and a pinch of herbes de Provence, marjoram, thyme, or summer savory.
Note:
Sometimes when I am in a rush I will use just olive oil, white wine vinegar, and anchovy paste and garlic paste from a tube.
Posted: 01/08/2007