Fast, Foolproof Vinaigrettes

Fast, Foolproof Vinaigrettes
Fast, Foolproof Vinaigrettes

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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

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