Basic vinaigrette, the first recipe in this section, is a simple mixture of oil, vinegar, and seasonings. It can be used as is, but it is usually the base for other dressings, such as the variations that follow.

The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part vinegar. This is not a divine law, however, and the proportions may be changed to taste. Some chefs prefer a 2:1 ratio, while others prefer a 4:1 or even 5:1 ratio.
Less oil makes the dressing more tart, while more oil makes it taste milder and oilier.

-Basic Vinaigrette-
YIELD : 1 L
U.S., METRIC, INGREDIENTS
1 cup, 250 mL, Wine vinegar
1 tbsp, 15 mL, Salt
1 tsp, 5 mL, White pepper
3 cups, 750 mL, Salad oil, olive oil, or part salad oil and part olive oil
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VA R I AT I O N S

-Mustard Vinaigrette-
Add 1–2 oz (30–60 g) prepared mustard (French or Dijon type) to the
basic recipe. Mix with the vinegar in step 1.

-Herbed Vinaigrette-
Add to the basic recipe or to the Mustard Vinaigrette variation 1⁄2 cup
or 1 oz (30 g) chopped parsley, 1 tsp (5 mL) chopped fresh basil,
1 tsp (5 mL) chopped fresh marjoram or oregano, and 2 tsp (10 mL)
chopped chives. If fresh herbs are not available, use half their
volume of dried herbs.

-Lemon Vinaigrette-
In place of the wine vinegar in the basic recipe or the Mustard
Vinaigrette variation, use 2.1⁄2 fl oz (75 mL) wine vinegar and 5.1⁄2 fl oz
(175 mL) fresh lemon juice.

-Balsamic Vinaigrette-
Use balsamic vinegar in place of half to three-quarters of the wine
vinegar in the basic recipe.

-Italian Dressing-
Use all or part olive oil. Add to the basic recipe 1.1⁄2 tsp (7 mL) minced
garlic, 1 tbsp (15 mL) dried oregano, and 1⁄4 cup (60 mL) chopped
parsley.

-Piquante Dressing-
Add to the basic recipe 2 tsp (10 mL) dry mustard, 2 tbsp (30 mL) finely
chopped onion, and 2 tsp (10 mL) paprika.

-Chiffonade Dressing-
Add to the basic recipe the following ingredients, all chopped fine:
2 hard-cooked eggs, 4 oz (125 g) cooked or canned red beets (drained),
2 tbsp (30 mL) chopped parsley, and 1 oz (30 g) onion or scallions.

-Avocado Dressing-
Add 1 lb (500 g) puréed avocado to the basic recipe or to Herbed
Vinaigrette. Beat until smooth. Increase salt to taste.

-Blue Cheese or Roquefort Vinaigrette-
Mix 4 oz (125 g) crumbled blue cheese or Roquefort cheese and 4 fl oz
(125 mL) heavy cream in a mixer with a paddle attachment or by hand in
a stainless-steel bowl. Gradually beat in 1.1⁄2 pt (750 mL) Basic Vinaigrette.

1. Mix the vinegar, salt, and white pepper until the salt is dissolved.
2. Using a wire whip, a mixing machine, or a blender, begin adding the oil a few drops at a time. Gradually increase the oil to a thin stream.
3. Mix again before using. (The best way to re-emulsify a separated vinaigrette is to put it in a blender and spin at high speed until it is recombined.)

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