Basic Vinaigrette Dressing With 8 Variations Recipes

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

Steps:

• Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
• Taste and adjust seasonings if desired. Add to salad, toss, and serve.
• Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.

Steps:

• Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

Steps:

• Whisk the garlic cloves, mustard, vinegar, kosher salt, and pepper together in a bowl.
• While whisking, slowly drizzle in the olive oil to emulsify.
• Taste for salt and pepper.
• Variations:.
• Use any other vinegar you have, including red wine vinegar and balsamic.
• Leave out the garlic or add herbs as you like.
• Add 1 teaspoon dried oregano and/or substitute lemon juice for the vinegar for a Greek-like dressing. I would leave out the mustard for this but the dressing will not emulsify as well without it.