Martha’s Favorite Vinaigrette
Vinaigrette is usually considered a salad dressing, but it also makes a fine sauce for vegetables, such as steamed green beans and boiled potatoes, and main dishes, such as broiled chicken or fish.
Recipe information
Yield
makes 1 cup
Ingredients
Preparation
Step 1
In a small bowl, whisk together the vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and the sugar.
Step 2
Slowly add the oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Store in an airtight container or jar, and refrigerate for up to 2 weeks. Shake before using.
variations
Step 3
GARLIC
Step 4
Add 1 teaspoon minced garlic or 1/2 clove, crushed.
Step 5
BALSAMIC
Step 6
Substitute balsamic vinegar for the wine vinegar.
Step 7
LEMON-PARMESAN
Step 8
Use fresh lemon juice instead of vinegar; add 1/4 cup finely grated Parmesan.
Step 9
SCALLION
Step 10
Add 3 chopped whole scallions (about 1/4 cup).
Step 11
BLUE CHEESE
Step 12
Add 1/2 cup crumbled blue cheese, such as Roquefort.
Step 13
HERB
Step 14
Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon.
