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Basic Vinaigrette
Ingredients
-
1/2
cup salad oil
-
1/3
cup white wine vinegar or vinegar
-
1
tablespoon sugar
-
2
teaspoons snipped fresh thyme, oregano, or basil; or 1/2 teaspoon dried thyme, oregano, or basil, crushed
-
1/2
teaspoon paprika
-
1/4
teaspoon dry mustard or 1 teaspoon Dijon-style mustard
-
1/8
teaspoon pepper
Directions
In a screw-top jar mix oil, vinegar, sugar, herb, paprika, mustard, and pepper. Cover; shake well. Store in the refrigerator for up to 2 weeks. Shake before serving. Makes 3/4 cup (twelve 1-tablespoon servings.)
From the Test Kitchen
- Variation Red Pepper Vinaigrette:Prepare the vinaigrette as directed, except omit the herb and add a dash ground red pepper.
- Variation Parmesan Vinaigrette:Prepare the vinaigrette as directed, except use oregano for the herb. Add 2 tablespoons grated Parmesan cheese, 1/4 teaspoon celery seed, and 1 clove garlic, minced.
- Variation Red Wine Vinaigrette:Prepare the vinaigrette as directed, except decrease the vinegar to 3 tablespoons. Use 1 teaspoon each of fresh thyme and oregano for the herb. Add 2 tablespoons dry red wine and 1 clove garlic, minced.
- Variation Garlic Vinaigrette:Prepare the vinaigrette as directed, except use oregano for the herb. Add 2 tablespoons grated Parmesan cheese, 1/4 teaspoon celery seed, and 1 clove garlic, minced.
Nutrition Facts
(Basic Vinaigrette)
- Servings Per Recipe 12,
- Calories 85,
- Carbohydrate (gm) 1,
- Fat, total (gm) 9,
- Saturated fat (gm) 1,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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