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.