Vinaigrettes-Traditonal Italian/Tradional French/Balsamic

By MJH

Each makes about 2/3 cup

Ingredients

• Traditional Italian Vinaigrette:
• 1/4 cup red wine vinegar
• Salt and freshly ground pepper, to taste
• 1/3 cup extra-virgin olive oil
• Traditional French Vinaigrette:
• 2 Tbs. Champagne or white wine vinegar
• 2 Tbs. Dijon mustard
• Salt and freshly ground pepper, to taste
• 6 Tbs. extra-virgin olive oil
• Balsamic Vinaigrette:
• 3 Tbs. aged balsamic vinegar
• 1 Tbs. Dijon mustard
• Pinch of garlic
• 2 Tbs. extra-virgin olive oil
• 3 Tbs. canola oil
• Salt and freshly ground pepper, to taste
• 1 Tbs. finely chopped fresh basil

Details

Servings 1
Adapted from williams-sonoma.com

Preparation

Step 1

Traditional Italian Vinaigrette:
In a mixing bowl, combine the vinegar, salt and pepper.
Add the oil in a slow, steady stream, whisking constantly until smooth and blended.
Adjust seasonings as needed.

Traditional French Vinaigrette:
In a small mixing bowl, combine the vinegar, Dijon mustard, salt and pepper and whisk to blend.
Add the oil in a slow, steady stream, whisking constantly until smooth and blended.
Adjust seasonings as needed.

Balsamic Vinaigrette:
In a small bowl, combine the balsamic vinegar, mustard and garlic and whisk to blend.
Add the oils one at a time in a slow, steady stream, whisking constantly until smooth and blended.
Season with salt and pepper and stir in the basil.