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Basic Vinaigrette

Submitted by: JustRightMenus


Try different oils & vinegars, add different herbs ... this is a base, ready to be played with.

Servings: 1 1/2 c.

Categories: dressing, salad

From the kitchen of:

Cuisinart Mini-Prep Plus Processor INstruction & Recipe Booklet, page 8-9


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


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.