Basic Vinaigrette

This is the gold standard of salad dressings; a perfect blend of oil and acidity. Try it with leafy greens, boiled leeks, artichokes. From Martha Stewart Living. Makes: 1/2 cup

Yield: 1 serving
Community Recipe from


  • 2 tablespoon(s) shallot minced (from 1 shallot)
  • 2 tablespoon(s) white wine vinegar
  • 2 teaspoon(s) dijon mustard
  • 1/4 teaspoon(s) coarse salt
  • 1/2 cup(s) extra virgin olive oil


  1. 1. COmbine shallot, vinegar, mustard, and salt; let stand for 15 minutes.
  2. 2. Add oil in a steady trickle, whisking constantly, until emulsified. Whisk in remaining oil in a steady stream.

  3. TO STORE: Refrigerate, covered, up to 2 days.
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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