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Vinaigrettes

Ingredients:

  • See directions below.

Directions:

Traditional Italian Vinaigrette
Vinaigrettes in Italy are more acidic than their French counterparts. You can embellish this simple vinaigrette with chopped fresh herbs such as oregano or marjoram, a pinch of red chili flakes and a bit of minced garlic.

1/4 cup red wine vinegar
Salt and freshly ground pepper, to taste
1/3 cup extra-virgin olive oil

In a mixing bowl, combine the vinegar, salt and pepper. Add the oil in a slow, steady stream, whisking constantly until smooth and blended. Adjust seasonings as needed.

Traditional French Vinaigrette
A simple vinaigrette is made solely of oil, vinegar and a little seasoning. The addition of Dijon mustard is standard in many classic French vinaigrette recipes. Chopped fresh herbs, ground spices, and minced garlic or shallots can also be added, but if you are using good-quality oil, vinegar and mustard, you may want to enjoy their flavors as is.

2 Tbs. Champagne or white wine vinegar
2 Tbs. Dijon mustard
Salt and freshly ground pepper, to taste
6 Tbs. extra-virgin olive oil

In a small mixing bowl, combine the vinegar, Dijon mustard, salt and pepper and whisk to blend. Add the oil in a slow, steady stream, whisking constantly until smooth and blended. Adjust seasonings as needed.


Balsamic Vinaigrette
Balsamic vinaigrette drizzled over ripe garden tomatoes, fresh mozzarella and basil is always a seasonal favorite. It also makes a sweet marinade for grilled chicken breasts or pork tenderloin.

3 Tbs. aged balsamic vinegar
1 Tbs. Dijon mustard
Pinch of garlic
2 Tbs. extra-virgin olive oil
3 Tbs. canola oil
Salt and freshly ground pepper, to taste
1 Tbs. finely chopped fresh basil

In a small bowl, combine the balsamic vinegar, mustard and garlic and whisk to blend. Add the oils one at a time in a slow, steady stream, whisking constantly until smooth and blended. Season with salt and pepper and stir in the basil.
Makes about 2/3 cup.
Williams-Sonoma Kitchen.