Basic Vinaigrette

The method to make a vinaigrette is one part vinegar or acid to three parts oil plus flavorings (in addition to salt and pepper). In my basic recipe, I use champagne vinegar and olive oil, and flavor it with shallots, dijon mustart, and honey. Use this formula to make any type of vinaigrette you can imagine. Play around with the 3-1 ratio if you prefer more or less oil, as well as, the sweetener to balance out the vinegar. This can also be used as a marinade.


1 small shallot, chopped
1 tablespoon dijon mustard
1 tablespoon honey or agave nectar
3 tablespoons champagne vinegar
1/2 cup good extra virgin olive oil
salt and pepper

In a small, wide mouth mason jar add shallot, mustard, honey, and vinegar. Using a hand-held immersion blender, blend the ingredients until slightly pureed. Slowly pour in the olive oil as the blender is running on low speed until the mixture emulsifies. Add a pinch of salt and pepper. Taste and adjust sweetner/salt/pepper, as required. This will keep in the refrigerator for at least a week. Alternatively, this can be made in a blender, food processor, or by hand with a whisk.

Variations:
- Add any herbs. Use fresh herbs if you are using immediately and dried if you will be storing it for later use.
- Use garlic instead of shallot. Or red onion, leek, scallions.
- Use fresh ginger instead of shallot and replace some of the olive oil with sesame seed oil for an asian flavor- - Play with vinegars: Balsamic, Champagne, Red or White Wine Vinegar, Apple Cider Vinegar are all good
- Replace some or all of the vinegar with a citrus juice (lemon, orange, lime).
- Use pure maple syrup in place of honey

Note: Mark Bittman's book How to Cook Everything contains an awesome section on vinaigrette's. He provides a ton of different variations based on the oil, vinegar/acid, and flavoring method, all of which are so easy and so good.