Garden Recipe: Beth Dooley’s Basic Vinaigrette
This recipe is so simple it hardly feels like a recipe, but that’s the point, right? A vinaigrette that makes excellent use of any herbs that are coming in at the garden!
Makes 2 cups.
Store this in the refrigerator to have on hand, ready to season with the suggested additions below.
1/3 cup lemon juice or vinegar
1 tablespoon Dijon mustard
2/3 cup vegetable or olive oil
Salt and freshly ground black pepper, to taste
Put the lemon juice or vinegar and mustard into a medium bowl and whisk in the vegetable oil to combine. Season to taste with salt and pepper.
Store vinaigrette base in a tightly sealed jar in the refrigerator. It will keep several weeks.
To flavor vinaigrette: Add one of the following ingredients to 1/4 cup of the prepared vinaigrette: 1 small shallot, peeled and chopped; 1 clove garlic, crushed; 1 tablespoon chopped fresh herbs; 1 tablespoon chopped capers; 1 tablespoon chopped olives; 2 tablespoons sour cream or plain yogurt; 1 tablespoon tomato paste; or 1 tablespoon maple syrup or honey.
