Vinaigrette

1. 1

   Pour into a small bowl: 1 tablespoon red wine vinegar.

2. 2

   Add: Salt, Fresh-ground black pepper.

3. 3

   Stir to dissolve the salt, taste, and adjust if needed.

4. 4

   Use a fork or small whisk to beat in, a little at a time: 3 to 4 tablespoons extra-virgin olive oil.

5. 5

   Taste as you go and stop when it tastes right.

6. 6

   Add a little pureed garlic or diced shallot, or both, to the vinegar.

7. 7

   White wine vinegar, sherry vinegar, or lemon juice can replace some or all of the red wine vinegar.

8. 8

   Beat in a little mustard before you start adding the oil.

9. 9

   For part of the olive oil, substitute a very fresh nut oil, such as walnut or hazelnut.

10. 10

    Heavy cream or creme fraiche can replace some or all the olive oil.

11. 11

    Chop some fresh herbs and stir them into the finished vinaigrette.

No additional tips available.