CHEF JEFF — ONE BYTE AT A TIME: Basic Vinaigrette

This kind of dressing is a must for salad lovers.

Basic Vinaigrette

2 tablespoons vinegar (preferably red wine or sherry)

1 teaspoon Dijon mustard

A pinch of salt (preferably kosher or sea salt)

Freshly ground black pepper to taste

¼ cup to ½ cup extra-virgin olive oil

Place a small bowl on a folded dish towel (that will hold it steady). Whisk the vinegar, mustard, salt and pepper with a whisk or fork.

Place the oil in a measuring cup with a spout or a small cup. Starting with just a drop at a time and slowly increasing, whisk it into the vinegar mixture until you have a thick, smooth blend. Taste and adjust seasoning, adding a pinch of sugar or fresh or dried herbs as desired.

Note: A vinaigrette that is whisked together slowly will stay together without separating. But if you don’t have time or aren’t ready to try that, put all the ingredients in a jar with a tight-fitting lid and shake to mix. You’ll need to shake it again just before you use it.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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