Basic Vinaigrette Recipe - Cooking Index
Basic Vinaigrette Recipe - Cooking Index
This is a basic formula that works as a dressing on a wide range of salads as well as a marinade on meats, chicken and seafood. Add shallots and herbs, if you wish. Always shake or stir the vinaigrette vigorously just before adding to salads or foods that will be marinated.
Courses: Marinades, Salads, Sauces| 2 tablespoons | 30ml | Red wine vinegar |
| 2 tablespoons | 30ml | Balsamic vinegar |
| 1 tablespoon | 15ml | Lemon juice |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 118ml | Olive oil |
| 1 teaspoon | 5ml | Finely-minced garlic |
| Freshly-ground black pepper - to taste |
Combine vinegars, lemon juice and salt in small jar. Shake until salt is dissolved. Add oil, garlic and pepper. Shake well. (Can be made two days ahead and refrigerated.)
Before using, let come to room temperature and shake vigorously.
This recipe yields 3/4 cup.
Each tablespoon: 82 calories; 98 mg sodium; 0 cholesterol; 9 grams fat; 1 gram carbohydrates; 0 protein; 0 fiber.
Source:
The Los Angeles Times, 08-11-1999
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