Simple Vinaigrette

We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped[ fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.]

Total Time:
5 min
Prep:
5 min

Yield:
1 cup
Level:
Easy
Ingredients
  • 1/4 cup white, red or aged sherry vinegar
  • 2 to 3 teaspoons Dijon mustard
  • 1 small clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
Directions
  • Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

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