Vinaigrettes are so easy to make and are all about flavor. Building amazing flavor to add to a salad. Bring a salad to a meal at the holidays is always a fresh choice when we are eating such rich foods.
2. A vinaigrette needs acid - which comes from the vinegar....add red or white wine, sherry, cider or balsamic vinegar or lemon or lime juice will also work as an acid.
3. Add oil - olive oil is what I use the most, but safflower, vegetable or peanut oil. I like to do 2 to 1 ration or 3 to 1. 1 part acid or 2 to 3 parts of oil.
4. Mix - shake in a jar, combine in a blender or whisk in a bowl (don't use a metal bowl as it reacts to the acid and throws the taste of it off.) I like using a jar and then just store it in for up to 3 days in the fridge.
Combinations to try:
* Garlic, thyme, Djon mustard, red-wine vinegar and extra-virgin olive oil
* Shallot, cilantro, roasted jalapeno, lemon juice, extra-virgin olive oil
* Shallot, honey, orange zest, lemon juice, extra virgin olive oil
* Shallot, tarragon, sherry vinegar, extra virgin olive oil
* Balsamic vinegar, extra virgin olive oil
* Oregano, parsley, garlic, white wine vinegar, extra virgin olive oil
* Ginger, garlic, honey mustard, soy sauce, rice vinegar, extra virgin olive oil
* Raspberry Jam, honey mustard, white wine or balsamic vinegar, extra virgin olive oil