Fast, Foolproof Vinaigrettes

By ClaudiaJan

Ingredients

• Step One: Build Flavor
• Start with finely chopped garlic, ginger, onion, shallot, herbs, or capers, and honey, soy sauce, or Dijon mustard (which will help emulsify). Season with salt and pepper.
• Step Two: Add Acid
• A vinaigrette gets its name from vinegar (red- or white-wine, balsamic, or cider vinegar are all good choices), but lemon or lime juice do the trick, too.
• Step Three: Pour in Oil
• Traditionally, vinaigrettes are 1 part acid to 3 parts oil, but we also like a light, bright 1-to-2 ratio. Use a grassy extra-virgin olive oil for big flavor, or try vegetable, safflower, or light olive oil.
• Step Four: Mix It Up

Preparation

Step 1

Shake it in a jar, whisk it in a bowl, or whir it up in a blender for a thicker result. Most vinaigrettes can be refrigerated in an airtight container for up to 3 days.

Fresh Combos to Try
•garlic, thyme, Dijon mustard, red-wine vinegar, extra-virgin olive oil
•garlic, cilantro, soy sauce, lime juice, safflower oil
•shallot, honey, orange zest, lemon juice, light olive oil
•chopped capers, Dijon mustard, lemon juice, extra-virgin olive oil
•ginger, honey, balsamic vinegar, vegetable oil
•shallot, cilantro, roasted jalapeno, lemon juice, light olive oil
•mint, lemon zest and juice, peanut oil