Basic Vinaigrette


This version of my basic vinaigrette is made with sunflower oil. It will add a pleasant nutty taste to the dressing. I start with a 2-1 oil to vinegar ratio, then taste and adjust to personal preference. I also follow the advice of Alice Waters and let my salt, pepper and shallots sit in the vinegar for a bit before whisking in the oil. I believe that this gives the salt a chance to dissolve and the flavors to meld. Thus, I usually start my vinaigrette at the beginning of my meal preparation and add the oil at the end.

3 TB apple cider, or other good vinegar
1 good pinch kosher or sea salt
1/4 tsp fresh ground pepper
1 TB minced shallot
1/2 tsp mustard, such as Dijon
6 TB sunflower oil

Combine all ingredients save for the oil in a measuring cup or bowl. Pour in oil in a slow steady stream, whisking constantly. Taste and adjust for oil, acid and spice balance as desired.

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