Classic Vinaigrette
This vinaigrette is delicious as is, though it can serve as a base as well. Add minced shallot or garlic, minced fresh herbs, lemon zest and juice, cracked black pepper. Use it with grated carrots or beets, fresh tomatoes, or any other vegetable mixture.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1/3 cup vinaigrette, enough for about 14 cups of greens
French
Sauce
Mustard
No-Cook
Vegetarian
Salad Dressing
Vinegar
Vegan
- salt and pepper
- 2 tablespoons dijon mustard
- 1 tablespoon extra-virgin olive oil
- Carbohydrate 1 g(0%)
- Fat 21 g(33%)
- Fiber 0 g(2%)
- Protein 0 g(1%)
- Saturated Fat 2 g(9%)
- Sodium 125 mg(5%)
- Calories 192
Preparation Whisk the mustard and the red wine together in a small bowl. Slowly whisk in the 3 tablespoons of oil until the mixture is thickened, then whisk in the olive oil. Taste for seasoning. To thin the vinaigrette, simply whisk in a teaspoon or two of water.
Preparation Whisk the mustard and the red wine together in a small bowl. Slowly whisk in the 3 tablespoons of oil until the mixture is thickened, then whisk in the olive oil. Taste for seasoning. To thin the vinaigrette, simply whisk in a teaspoon or two of water.
