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 and is good for 6-8 servings. Based on Le Cordon Bleu.
2 tablespoons Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
pinch 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.

cup  use metric
original recipe yield: 1 cup
Notes 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.

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