The basic vinaigrette is prepared using only vinegar, oil, salt, and pepper. For the variations suggested, prepare first the basic vinaigrette, mixing the other ingredients later.
Pour the vinegar into a small bowl.
Add salt, sugar, and pepper. Mix, the sugar and salt will start dissolving.
Add the oil and whisk until the mixture is emulsified.
The flavor changes drastically if you use a specialty vinegar. Try to prepare a basic vinaigrette using red wine vinegar, balsamic vinegar, cider vinegar, rice vinegar or herb flavored vinegar.
For a milder taste, substitute half the vinegar with water.
For a white vinaigrette mix 2 tablespoons oil, 2 tablespoons vinegar and 2 tablespoons milk with a little salt, sugar and prepared mustard.
Flavor improves if chilled for a couple of hours.
The vinaigrette will keep in the fridge for up to a week so it is easy to prepare some extra to use two or three days later.
Mix in 1 teaspoon of prepared mustard or a pinch of mustard powder.
A dash of hot sauce, like Tabasco.
2 tsp chopped fresh aromatic herbs, like parsley, chives, tarragon, basil, chervil.
1 tsp dried herbs, like basil or marjoram.
1/2 tsp crushed garlic.
1/2 hard boiled egg, yolk crushed and mixed into the dressing, egg white chopped.
Double the recipe for basic vinaigrette and add 2 tbs chopped onion, 1 tbs chopped fresh parsley, 2 tbs finely diced green pepper.
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