kelly said

a recipe repository

23 July 2006

Basic Vinaigrette (Cooks Illustrated)

Basic Vinaigrette

Makes about 1 cup

3/4 cup extra-virgin olive oil

3 tablespoons red wine vinegar or white wine vinegar

2 teaspoons minced shallot or red onion

2 teaspoons Dijon mustard (optional)

1 1/2 teaspoons minced fresh tarragon , dill, basil, or oregano or 1/2 teaspoon dried

1 clove garlic , minced

1/2 teaspoon table salt

1/4 teaspoon ground black pepper

Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.