How to Make a Vinaigrette (Daily Dish)

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Registered: 04-01-2004
How to Make a Vinaigrette (Daily Dish)
Sat, 08-14-2004 - 8:30am
How to Make a Vinaigrette


This Daily Dish is part of a series on kitchen basics.

A basic vinaigrette can be tossed with salad or used as a marinade for fish, chicken, or vegetables. Once you've mastered its creation, you can express your own creativity by changing the flavor with a variety of ingredients. Here is the recipe for The South Beach Dietâ„¢ balsamic vinaigrette, along with some ideas for variations.

Balsamic Vinaigrette
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon chopped fresh basil

Combine the olive oil, vinegar, thyme, salt, pepper, and basil in a screw-top jar. Cover and shake.

Enjoy two tablespoons of salad dressing with a meal.

Variations: The basic ratio for any vinaigrette is one part vinegar to three or four parts oil. Instead of balsamic vinegar, you can use any other type of vinegar (red wine, cider, etc.), or try lemon juice. Shallots and fresh herbs make nice additions, as does mustard. To ensure proper mixing of the ingredients, either shake well or mix with a wire whisk. For more kitchen tips, visit The South Beach Kitchen section of the Web site!

                         

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