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Vinaigrette (Italian & French variations)

Both vinaigrettes start with 1 part acid to 3/4 oil. Then add some seasoning, fresh herbs and some mustard and you are ready to go.
Course: Beginnings
Cuisine: International
Keyword: Dressing, french, fresh herbs, italian
Servings: 0

Ingredients

  • 1/4 cup Red Wine Vinegar
  • 2 Tbs. Fresh Lemon Juice
  • 4 cloves Garlic, finely minced
  • 2 tsp. Dried Oregano
  • Kosher Salt, start with 1 tsp. and add more if needed.
  • Fresh Ground Pepper, star with 1/2 tsp. and add more if needed.
  • pinch sugar
  • 1/2 cup Extra Virgin Olive Oil

Instructions

  • The above ingredients are the starting ingredients for a classic Italian vinaigrette.
    To make it French, change the garlic to 1 Tbs. minced shallotsand add 1/2 tsp. Dijon mustard.
  • Stir together herbs, seasoning, garlic or shallots and acids (vinegar or lemon).
    While whisking, slowly drizzle in olive oil, until it catches or emulsifies. Add Dijon at this point and the pinch sugar.
    Store in refrigerator for up to 4 days.
  • You can make these dressings in a bowl while whisking, in a blender or just shaking all ingredients together on a Mason Jar.