Source:
The Working Family's Cookbook
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Mustardy Red Wine Vinaigrette
A classic dressing, use this on tossed green salads and sliced tomatoes and onions. |
Rating:
Rate This Recipe |
Serves:
2/3 cup
Prep Time:
5 minutes
Cook Time:
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2 tablespoons Dijon mustard
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2 tablespoons red wine vinegar
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Pinch of salt and pepper
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1/2 cup olive oil
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In a small bowl, whisk together the mustard and vinegar and season with salt and pepper to taste. Gradually whisk in the oil. The vinaigrette should be thick and emulsified.
VARIATIONS:
Substitute lemon juice for the vinegar or use 1 tablespoon of vinegar and 1 tablespoon of lemon juice.
Whisk 1 small clove of garlic, finely chopped, into the vinegar mixture, then add the oil.
Add 1 tablespoon of finely chopped fresh herbs such as basil, parsley, chives, tarragon or mint.
Add 1 teaspoon of finely chopped scallion.
Add 1 teaspoon of chopped capers.
Add 1 peeled, seeded, and chopped plum tomato.
Substitute white wine vinegar for the red wine vinegar.
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