All-Purpose Vinaigrette

All-Purpose Vinaigrette

Ready in 45 minutes

I like the flavor of red wine vinegar, but some versions can be extremely acidic. In vinaigrette, the vinegar gets the last word, so make sure yours is good quality. Look for vinegar with acidity between 5 and 6 percent � any higher, and the vinaigrette will be harsh.


3 large shallots; minced (1/4 cup)
1 clove garlic; minced
2 tablespoons Dijon mustard
1 cup red wine vinegar; (5 to 6 percent acidity)
1 cup extra-virgin olive oil
2 cups vegetable oil
2 teaspoons kosher or sea salt
3/4 teaspoon freshly ground black pepper

Original recipe makes 4 cups



1. Combine all the ingredients in a bowl and whisk very well. Or, if you have the technology, mix the vinaigrette with a handheld mixer; or place the mixture (in 2 batches) in a blender jar and combine on low speed for 10 seconds, or blend (in 2 batches) in a food processor.

2. Transfer to a quart jar with a tight-fitting lid and refrigerate until ready to use. The vinaigrette keeps refrigerated for up to 3 weeks; shake or stir before using.


You can make this by hand, using a whisk, but for best results, use a handheld mixer, blender, or food processor.

Verified by stevemur
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Calories Per Serving: 2627 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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