ONCE-A-WEEK VINAIGRETTE
My husband is the kind of caveman who still thinks it's terribly funny to refer to salad as rabbit food. Every once in a while, I can get him to buy in by adding salad helper? to the greens (blue cheese, say, or avocado and cherry tomatoes), but usually it's no sale. My daughter Ruthie and I, however, believe that a meal without salad is like a day without sunshine - which means we need to keep a big supply of dressing on hand if we don't want to make it from scratch every night. null In cooking school they taught is that the basic ratio for a vinaigrette is 3 parts oil to 1 part vinegar. I generally stick to it, but it is a matter of preference. Julia Child liked almost 5 to 1 oil to vinegar, and my old boss at La Tulipe liked even more oil than that. Whatever your pleasure, if you're mixing up any, you might as well make a week's worth. It'll keep just fine sitting on the counter, covered. null My mom, by the way, makes the best vinaigrette, and she never measures a thing. I don't know how she does it. She just pours it all into a bowl and whisks it up, and it turns out perfectly balanced. That doesn't work for me; if I don't measure, it ends up too oily or too vinegary. On the other hand, if I do measure, it still isn't as good as my mom's. Humble in the face of this mystery, I pull out all the ingredients whenever she visits and beg her to whip up a triple batch.
Provided by Food Network
Time 4m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine the salt, mustard, and vinegar in a glass measuring cup and whisk with a fork until the salt is dissolved. Slowly add the oil in a stream, whisking. The vinaigrette keeps, covered, at room temperature for 1 week or in the refrigerator for a month.
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Awadhesh Kumar
[email protected]Overall, I thought this recipe was just okay. It's not bad but it's not great either. I might try a different recipe next time.
Jodi Arehart
[email protected]This recipe is a bit bland for my taste. I think I'll try adding some fresh herbs or spices next time.
Yaw Baffoe
[email protected]I'm not sure what I did wrong but my vinaigrette turned out really oily. I think I might have added too much olive oil.
Onismo Tiki
[email protected]This vinaigrette is a bit too tart for my taste. I think I'll try adding a little bit of honey next time.
Tim Quilizapa
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. I highly recommend it.
Peightyn Burchfield
[email protected]This vinaigrette is amazing! It's so flavorful and versatile. I've used it on salads, roasted vegetables, and even grilled fish. It's a new staple in my kitchen.
Zenande Isaac
[email protected]I'm not a huge fan of vinaigrettes but I really enjoyed this one. It's light and refreshing and it doesn't weigh down the salad.
DJ gaming
[email protected]This vinaigrette is a lifesaver! I'm always short on time and this recipe is so quick and easy. It's also really delicious.
Roshid 360
[email protected]I've tried a lot of different vinaigrettes but this one is by far my favorite. It's the perfect balance of flavors and it's so easy to make.
Adriatik Peposhi
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it comes together in minutes.
Aishaa Carr
[email protected]This is the best vinaigrette I've ever had! It's so easy to make and it tastes incredible. I will definitely be making this again and again.
Fariya Jahan
[email protected]I'm not a huge fan of vinaigrettes but this one is really good. It's light and flavorful and doesn't overpower the salad.
Alex Grimes
[email protected]This vinaigrette is delicious! I especially love it on salads. It's the perfect balance of sweet and tangy.
Lizalise Mshudulu
[email protected]I love this recipe! It's so simple and versatile. I've been using it for years and it never disappoints.
Love Lover
[email protected]This vinaigrette is a game-changer! It's so easy to make and it tastes amazing. I've used it on salads, roasted vegetables, and even grilled chicken. It's the perfect way to add a pop of flavor to any dish.