This recipe is adapted from The Joy of Cooking,my “Bible” for the kitchen. This is very useful as a dressing for potatosalad as well as on light, lettuce concoctions.
FRENCH DRESSING or SAUCEVINAIGRETTE
(The following amounts yield about ½ cup of vinaigrette.)
Combine in a small bowl, using a fork to smooth any lumps in mustard:
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon drymustard
Using a wire whisk, stir into these dry seasonings:
1 tablespoon olive oil
1 tablespoon vinegar or lemon juice*
Beat these ingredients well with the whisk or a fork until they are smooth.
Add: 2 tablespoons olive oil
Beat well again.
Add: 1 tablespoon vinegar or lemon juice*
3 tablespoons olive oil
Peel and add:
2 cloves garlic, crushed
*I use lemon juice when I am using this vinaigrette for a tossed green salad buta light but tasty vinegar when I am going to use the vinaigrette forpotato salad, which can use the extra “bite” I think. The choice is verysubjective.
When you get used to how the vinaigrette looks when first made, you can make it moreeasily by
- putting in a small bowl ½ teaspoon each salt, pepper and dry mustard, then
- measuring into a cup measurer 1/3+ cups olive oil and 2 tablespoons lemon juice or vinegar,
- adding this to the seasonings in the small bowl all at once and
- whisking vigorously; then, adding ½ teaspoon crushed/minced fresh garlic.
Amounts vary with quantities and intended use, but as long as you stick to the basicproportions and use common sense + your own preferences about seasonings, you can mix thisin very large quantities to avoid doing it a tablespoon or two at a time.
Vinaigrette is best made just before ready to use; but even then, give it a last, goodwhisking immediately before adding to greens or before putting hot, peeled potatoes in tomarinate for potato salad.
This recipe has been kitchen tested.
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