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Basic Herb Vinaigrette
Sheri Wetherell
40 minutes
Approximately 1 cup of vinaigrette
BeginnerThe key to a good vinaigrette is the "3:1 rule" - 3 parts oil to 1 part vinegar. If the vinegar is a highly acidic one, then you can adjust accordingly. Lemon juice may also be used in place of vinegar. Mustard is also an important component in a vinaigrette as it acts as an emulsifier, thus preventing the oil and vinegar from separating.
Total Steps
4
Ingredients
6
Tools Needed
4
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- Kosher salt and freshly ground white or black pepper(optional)
- 0.5 teaspoon fried herbs (such as basil, chives, marjoram, tarragon or thyme)
- 2.0 tablespoons flat leaf parsley, finely chopped
- 1.0 tablespoon Dijon mustard
- 0.75 cup safflower or canola oil
- 0.25 cup white wine vinegar
Instructions
1
Step 1
Combine the mustard and vinegar in a bowl and whisk together until combined.
2
Step 2
10 seconds
Pour the mustard vinegar mixture into a blender and add the oil, herbs, salt, and pepper. Blend for about 10 seconds or until fully combined.
3
Step 3
30 minutes
Transfer to a glass bowl or jar and let stand for 30 minutes to let the flavors meld.
4
Step 4
Whisk the dressing once more before serving.
Tools & Equipment
bowl
whisk
blender
glass bowl or jar