Classic Vinaigrette

A classic vinaigrette adds a tang to all types of salads or vegetables. It is ideal simply with mixed salad leaves. This takes 5 minutes to put together.
Yield 1 cup
Ingredients

2 tablespoons Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1 or 2 pinches of sugar


1 Whisk together mustard and vinegar in a bowl. Season with salt and black pepper to taste and a pinch of sugar.
2 Slowly drizzle in the oil, whisking constantly. This results in a thick smooth emulsification, rather than the oil separating and sitting on top. If the vinaigrette is too sharp for your taste, add a little more oil.
3 The vinaigrette may be kept at room temperature in a sealed container and out of direct sunlight for up to 1 week before serving.

notes Based on Le Cordon Bleu recipe. CHEF'S TIP As a rule of thumb, the guide for vinaigrettes is one part acid (wine vinegar or lemon juice) to four parts oil.
Back to original recipe for Classic Vinaigrette
If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.