BASIC VINAIGRETTE
It's hard to imagine five minutes better spent in the kitchen than those making vinaigrette, the closest thing there is to an all-purpose sauce. At its most basic, vinaigrette is acid and oil, salt and pepper, with additional flavors as desired. This standard vinaigrette begins, not surprisingly, with extra-virgin olive oil. To vary the flavor, you could use walnut or hazelnut oil or, if you want to play down the flavor of oil, a neutral oil like grapeseed or canola. It continues with good wine vinegar, which could take you from champagne vinegar to an extra-mild Asian rice vinegar. (Balsamic and sherry vinegars are too dominant for many uses.) Lemon juice is a fine substitute, but because it is less acidic than most vinegars, you will need more of it.
Provided by Mark Bittman
Categories easy, condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.
- Add shallot, if using, and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust seasoning and serve. (This will keep, refrigerated, for a few days.)
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 59 milligrams, Sugar 0 grams
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Flayen Gamer
[email protected]I've never been a fan of vinaigrettes, but this one changed my mind. It's so well-balanced and flavorful. I'm definitely going to be making this again.
elizabeth shilumbu
[email protected]This vinaigrette is perfect for busy weeknights. It takes less than 5 minutes to make and it's always a crowd-pleaser. I highly recommend it!
MS Sara Lehita
[email protected]I'm a vegan, so I used olive oil and apple cider vinegar instead of the traditional ingredients. The vinaigrette turned out amazing! It's so light and refreshing.
Afranalif Neso
[email protected]I'm on a low-carb diet, so I used balsamic vinegar instead of white wine vinegar. It gave the vinaigrette a slightly sweeter flavor, which I really enjoyed.
Rana Iqbal
[email protected]I'm allergic to Dijon mustard, so I substituted it with yellow mustard. The vinaigrette still turned out great! I love the tangy flavor it adds to my salads.
betty couch
[email protected]This vinaigrette is a great way to use up leftover herbs from my garden. I like to add a variety of herbs, such as basil, oregano, and thyme. It always turns out delicious!
Tyrell Rerekura
[email protected]I followed the recipe exactly and the vinaigrette turned out too oily for my taste. I think I'll try again with less olive oil next time.
Imeldah Chibwe
[email protected]This is the best vinaigrette I've ever had. I've been using it on everything from salads to pasta to grilled chicken. It's so simple to make, but it really elevates the flavor of any dish.
Esther Chipulu
[email protected]I'm not much of a cook, but this vinaigrette turned out great! It was super easy to make and added a delicious flavor to my salad. Thanks for the recipe!
JustLittleOleMe
[email protected]This vinaigrette was a hit at my last dinner party! It's so versatile and can be used on salads, grilled vegetables, or even as a marinade. I particularly love the balance of flavors between the tanginess of the vinegar and the richness of the olive