Monday, June 26, 2017

June Cooking -- Basic Vinaigrette

Basic Vinaigrette 

3/4 cup olive oil
3 tablespoons red or white wine vinegar 
2 teaspoons minced shallot or red onion
1/2 teaspoon each dried tarragon 
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Shake all the ingredients together in a jar. Refrigerate for up to 7 days. Bring to room temperature and shake well before serving.

Raspberry Vinaigrette 

Substitute raspberry vinegar for the wine vinegar.  Increase the minced shallot or red onion to 1 tablespoon and the dried tarragon to 3/4 teaspoon. 

4 comments:

eileeninmd said...

Hello, sounds yummy! Thanks for sharing. Happy Monday, enjoy your day and new week!

Hootin' ♥ Anni said...

Delicious, light, and summery!!! Perfect for the season.

Hattie said...

That's more or less how I make salad dressing. Can't understand why people buy that bottled stuff.

Sallie (FullTime-Life) said...

I should make more of my own salad dressings. Especially when we're in Florida -- here in Oregon I buy locally made condiments from the Farmer's markets .... Lazy I know, but they are so good.