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International / basics / Sauces & condiments
Wikibooks
Basic Vinaigrette
Traditionally, a 1:3 ratio of acid to fat is used in a vinaigrette. Mustard can keep it from separating.
Ingredients
ScaleNo serving count in the source — scale by factor
- red wine vinegar2 tbsp
- extra-virgin olive oil6 tbsp
- Dijon mustard2 tsp
- Salt, to taste, to taste
- Pepper, to taste, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Whisk together vinegar and mustard.
Slowly stream in oil while whisking continuously.
Taste and check for seasoning; adjust as desired.
Toss with salad greens and serve.
Region evidence: no stated origin (basic dish)
