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.