Easy vinaigrette

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Nothing beats a good, home-made vinaigrette. I usually keep a small jar in my fridge at all times, making whipping up a pasta or tomato salad just that much easier. Plus, by making your vinaigrette directly in a bottle or jar that has a lid, you can simply shake it to emulsify, saving yourself tedious moments of solitude as you whisk and whisk and realize that your oil is still separate from the rest.

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This isn’t necessarily a proper recipe, so keep in mind that the general ratio is as follows: 2 parts oil to 1 part vinegar to 1 part mustard (or a little less if you’re using spicy French mustard and can’t take the heat!). Don’t forget the salt and pepper! In the photos, I used walnut oil, red wine and shallot vinegar and hot Dijon mustard. I keep at least three kinds of oil and vinegar in my house at all times: olive, walnut and colza, and red wine/shallot, balsamic and raspberry. This way you can mix things up. Also, for a lighter alternative, replace one part of oil with fat free yogurt. This will give you a nice creamy dressing and knock out the calories without losing flavor!

The best advice I can give you is to have fun with it. Feel free to replace vinegar with citrus like I did here, to add bacon or garlic to your sauce or even bits of anchovies. The sky’s the limit, and don’t forget, a vinaigrette can always be “fixed” by adding more oil or vinegar, water or a touch of lemon to balance out the flavors. What are your favorite combinations?

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2 thoughts on “Easy vinaigrette

  1. Pingback: Goat cheese salad with honey, raisins, potatoes and grilled bacon bits | à l'américaine

  2. Pingback: Hazelnut honey mustard vinaigrette | à l'américaine

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