Why buy the bottled “stuff” when you can make your own?  There are so many flavored oils and different vinegars these days for one to experiment and built a whole repertoire of salad dressings.  I make mine ahead of time, double the recipe and let it sit on the counter in a tightly closed jar or container until ready to use.  If you choose to put it in the fridge , you will need to take it out and bring it  to room temperature since the oil will have congealed.

MY BASIC VINAIGRETTE

• 1 tablespoon dijon mustard
• 1 tablespoon rice vinegar or cider vinegar
• 1 tablespoon red wine vinegar
• 1.5 cup olive oil
• salt and pepper to taste

In a bowl, whisk mustard, vinegars, salt and pepper.  Whisk until blended and while still whisking, slowly pour in the oil until emulsified .  Serve immediately with greens or pour in glass jar or container until ready to serve.

LEMON VINAIGRETTE

• juice of one lemon
• 1 teaspoon grated lemon zest
• 1 cup olive oil
• salt and pepper to taste

In a bowl, mix lemon juice and zest.  Slowly whisk in the oil. Season with salt and pepper.  This vinaigrette is great with arugula salad topped with parmesan shavings.

CREAMY VINAIGRETTE

• 2 tablespoons mayonnaise
• 1 teaspoon old style grainy mustard
• 2 tablespoons red wine vinegar
• 1 cup olive oil
• salt and pepper to taste

In a bowl mix mayonnaise, mustard and vinegar.  Slowly whisk in the oil.  Season with salt and pepper.  If not using right away this vinaigrette has to be refrigerated as it contains dairy products.

NOTE:  Since different kinds and brands of mustard, mayonnaise and vinegars vary, I suggest tasting the vinaigrette by dipping a bit of lettuce to check the strength and seasonings. If you make it ahead, make sure you stir or  shake to blend all the ingredients before using as the vinaigrette tends to separates as it sits.

From my kitchen to yours!

CK, la fille du boucher