Basic Vinaigrette
Submitted by: JustRightMenus
Description:
Try different oils & vinegars, add different herbs ... this is a base, ready to be played with.
Servings: 1 1/2 c.
From the kitchen of:
Cuisinart Mini-Prep Plus Processor INstruction & Recipe Booklet, page 8-9
Ingredients
1 clove garlic or small shallot, peeled
3 TB wine vinegar
3 TB white vinegar or lemon juice (or flavored vinegar)
2 tsp Dijon-style mustard (regular or grainy)
l1/2 tsp kosher salt
1/8 tsp freshly ground pepper
1/2 c extra vigin olive oil
1/2 c. vegetable oil or light-flavored olive oil
Directions
Pulse the garlic/shallot on "chop" mode 5x.
Scrape the bottom and sides of the work bowl, thena dd the vinegars, mustard, salt, and pepper.
Process on chop until smooth, about 5 seconds.
Add the oils slowly, then process an additional 10 seconds.
Taste, and adjust seasonings as needed.
This dressing is best made at least 1/2 hour ahead, to allow the flavors to blend.
Vinaigrette will keep well if covered and chilled for one week.
Remove from refrigerator about 30 minutes before serving; may need to shake vigorously to emulsify if separation has occurred.