*** 1 to 3 ratio of acid to oil suitable for greens, vegetables, bean salads, potato salad and chilled seafood salads.***
Ingredients:
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
6 tablespoons extra virgin olive oil
sea salt to taste
black pepper to taste.
Directions:
Combine all ingredients in a cruet or jar and shake well.
Different types of vinaigrettes you can make just by adding a few ingredients to the recipe above:
Cranberry- cranberry juice and Maine maple syrup
Sundried Tomato- fine diced sundried tomatoes, basil and olive oil
Lime Cumin- lime, lemon juice, cumin and chile powder.
Beet Vinaigrette- diced beets and shallots
Balsamic Vinaigrette: use balsamic vinegar
Citrus- orange, lemon and tangerine
Orange Fennel- orange and diced fennel
Honey Mustard- honey and whole grain mustard
Pesto- basil pesto
Lemon Grass Chile- lemon grass and chili pepper flakes
Lemon Mint- lemon and chopped mint
Sesame Soy- sesame, garlic and ginger
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