Vinaigrette

Ingredients

• ¼ cup red wine vinegar
• ½ tsp minced garlic
• ½ tsp Dijon-style mustard
• 1 tsp salt
• freshly ground black pepper to taste
• 1 cup extra-virgin olive oil

Method

1. Place all ingredients except the oil in a bowl. Place the bowl on a folded dish towel to keep it steady. Whisking constantly, pour in the oil, starting with a few drops at a time and working up to a slow, steady stream.
2. Taste (the best way is to dip a little piece of lettuce in it), then adjust the seasonings to taste. Use immediately.
3. Alternately, you can combine all ingredients in a jar, cover with a tight lid and shake until emulsified. Or place all ingredients except the oil in a blender or food processor. With the motor running, trickle the oil in slowly until mixed.

Notes

As well as for a salad dressing, use vinaigrette to marinate chicken before grilling, or mix with cold chicken for salad. Try raspberry, champagne or white distilled vinegars, or mix in a little balsamic. Add herbs, or replace the mustard with something sweet, like hoisin sauce. Just be sure to use good-quality oil. Yield: about 1 cup.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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