Vinaigrette is one of the easiest recipes to master and are infinitely flexible. The homemade stuff is almost guaranteed to be better than any bottled dressing from the supermarket. You can adjust the taste on the fly until you hit upon the right combination for your taste buds.
Our typical vinaigrette uses lemon juice as the acid and extra virgin olive oil. Red wine or cider vinegar works great in place, or along with, lemon juice. Walnut oil is nice, particularly on a salad involving apples or beets. Finely chopped fresh herbs make a nice addition as well.
I came upon the shaken method years back when all the whisks were dirty and I was too lazy to wash one. 🙂
Our Standard Vinaigrette
Servings: about 1/2 cup of dressing
Prep time: 5 minutes
Total time: 7 minutes
- 1 shallot, peeled and finely diced
- 1 clove garlic, peedled and minced (or pressed)
- 1 tsp. Dijon mustard
- pinch of kosher salt
- equal amount of freshly cracked black pepper
- 2 Tbsp. acid (vinegar or citrus juice)
- 6 Tbsp. oil (olive, vegetable, nut, what have you)
- a jelly jar with a screw-type lid
- Combine everything except oil in jar, cover and shake until well combined.
- Add the oil to the jar, recover and shake vigorously until you have a well mixed dressing.
- Taste, adjust salt & pepper and serve.