Name: Basic Vinaigrette (Plus Variations!)
Prep time: 5 min
Total time: 5 min
Yield: 3
Cuisine: French
Ingredients: ½ cup extra-virgin olive oil; 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar); 1 tablespoon Dijon mustard; 1 tablespoon maple syrup or honey; 2 medium cloves garlic, pressed or minced; ¼ teaspoon fine sea salt, to taste; Freshly ground black pepper, to taste

Ingredients

3 serv.

½ cup extra-virgin olive oil
3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
2 medium cloves garlic, pressed or minced
¼ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste

Instructions

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1 In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
2 Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
3 Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.