Basic Vinaigrette Dressing

By dvdcrn

A 1:3:9 ratio of mustard:vinegar:oil. Plus a little salt and some spices. Oh, and garlic.

Ingredients

• Enough for 12 servings, more or less:
• Stuff you've got in your kitchen:
• 1/2 cup olive oil plus 1 TB
• 3 TB vinegar or lemon juice
• 1 TB dijon mustard
• 1 clove garlic (or 1/2 TB shallot)
• 2 tsp spices, fresh minced or dried (any of parsley, oregano, thyme, marjoram, basil, chives or tarragon)
• 1/4 tspn salt
• 1 tspn honey (optional, to balance tartness)

Preparation

Step 1

Use a small funnel to easily combine all ingredients directly in a glass cruet. A glass cruet is elegant for serving and holds about 1 cup. The recipe will be about 7/8 cup.

It's easiest to start with the dry ingredients. Definitely do not add the oil until the very end. Start with 1/4 tsp Kosher salt (no more) and up to 2 tsp of herbs.

Grate the clove of garlic right into the funnel. The flavors will blend better if you grate, but you could mince the garlic instead if you don't want garlic juice all over your fingers.

Add 1 TB Dijon mustard, and 3 Tb of vinegar or lemon juice. I typically use 1 Tbsp balsamic vinegar and 2 Tbsp red wine vinegar. Just pour it all through the funnel, then shake the cruet to mix thoroughly.

Slowly add the extra virgin olive oil through the funnel while agitating the cruet back and forth.

Let stand for 30 minutes. This dressing will keep for at least a week and doesn't really need refrigeration. Just shake to mix before serving.

*Notes about recipe*

(1) Creating the emulsion while adding the olive oil can be a little tricky, but you'll succeed if you're at all coordinated. You don't have to be too vigorous, since the mustard and vinegar will have already started the emulsion. Just try to keep the funnel still enough so you can aim the olive oil.

(2) Taste your dressing by putting some on a piece of your salad greens. Tasting the dressing straight-up isn't going to be accurate, since it's intended to balance any bitterness of the greens. Too strong? Add another tablespoon of olive oil. Too mild? Add another 1/2 teaspoon of vinegar. Too tart? Add sweetness with a teaspoon of honey (but your vegan guests might object).

(3) If you love balsamic vinegar, there's no need dilute with the regular vinegar. Unfortunately, my dinner companion finds the undiluted taste a little too strong. Dressing made with lemon juice will be more sour.

(4) About 1/2 Tb of grated/minced shallot is actually nicer than garlic, but who has shallots around? Oh, and when it comes to garlic, excess is best. :)