Basic Vinaigrette
Category:Recipes for salad dressing Category:Recipes using vinegar Category:Recipes using Dijon mustard Traditionally, a 1:3 ratio of acid to fat is used in a vinaigrette. Mustard can keep it from separating.
Source and licence
"Basic Vinaigrette" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Basic_Vinaigrette, revision 4613348), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Basic_Vinaigrette&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613348
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tbsp red wine vinegar
- 6 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- Salt, to taste
- Pepper, to taste
Method
- 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.