Homemade Vinaigrette

A simple vinaigrette requires no more than four ingredients and can be whisked up in a matter of seconds.  The simple rule for a vinaigrette is vinegar, salt, pepper, and olive oil, with the olive oil to vinegar ratio at 2:1.  A little Dijon mustard helps emulsify the combination.

But since you’re making this at home, there’s no reason to settle for simplicity.  You can add diced shallots, roasted garlic, grated ginger, dried oregano, or wild honey to your vinaigrette, tailoring it to the tastes and dishes before you.  A homemade vinaigrette will typically save for three or four days in refrigerator, and is much better than anything you can buy off a supermarket shelf.

I made this vinaigrette for my grilled peach salad.

Homemade Vinaigrette

PREP TIME: 2 minutes
YIELD: ½ cup

WHAT TO GRAB:
2 tablespoons sherry vinegar
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1 teaspoon Dijon mustard
4 tablespoons olive oil

HOW YOU DO IT:

In a medium bowl, whisk together the vinegar, salt, and pepper.  When the salt has dissolved, whisk in the mustard.  Once incorporated, slowly whisk in the olive oil.  Whisk the mixture again, just before serving.