Sure, some of those bottled salad dressings at the store taste pretty good, but let’s face it, at $4 a bottle, they aren’t free.
And be honest: Do you really use the whole bottle before buying a new one?
The truth is you can make a better vinaigrette at home, very quickly, and with ingredients that you probably already have. Once you master this basic recipe (which should take about, oh, one attempt), start doctoring it up with minced shallots, chopped herbs, lime, chili oil, dried onion, sherry vinegar, country mustard, whatever floats your boat.
And don’t limit your vinaigrette to salad, either. It’s the perfect sandwich dressing and is great drizzled over fish or meat.
This keeps refrigerated in a tightly closed Mason jar for about a week.
Basic Vinaigrette
Makes about 1/2 cup
Ingredients
1 1/2 tablespoons white wine vinegar
1 teaspoon smooth Dijon- style mustard
Pinch salt
Pinch pepper
1/2 cup extra-virgin olive oil
Directions
In a small bowl, whisk together vinegar, mustard, salt and pepper until blended. Slowly whisk in the olive oil until vinaigrette is emulsified — uniform in texture and opaque. Store in a Mason jar and shake vigorously until emulsified before each use.
