Ingredients Jump to Instructions ↓

  1. Basic Vinaigrette

  2. 1/2 cup (125 mL) olive or canola oil

  3. 1/4 cup (60 mL) red wine, balsamic, sherry, rice or any other kind of vinegar, or lemon juice

  4. 1 tsp. (5 mL) honey or sugar

  5. 1/2 tsp. (2 1/2 mL) Dijon or grainy mustard

  6. 1/4 cup whipping cream; a minced shallot; maple syrup instead of honey; more mustard or flavored mustard; finely grated fresh ginger; soy sauce; sesame oil; Worcestershire sauce; grated Parmesan cheese; a squeeze of anchovy or olive paste; a chopped canned chipotle in adobo or a squeeze of chipotle puree; a few capers; a blob of wasabi; some poppyseeds;

  7. 1/4 cup chopped toasted hazelnuts or almonds (if you use nuts, add them to the vinaigrette right before serving, or they will get soggy)

  8. Put everything in a small bowl or jar and whisk or shake it until it's well blended. Store it in the fridge for about a week.


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