Classic Red Wine Vinaigrette

Ratio, p. 179

2 ounces red wine vinegar (about ¼ cup)

1 tablespoon Dijon mustard

¼ teaspoon salt, or to taste

6 ounces canola oil (about ¾ cup)

Combine the vinegar, mustard, and salt in a bowl or a blender. While whisking continuously or blending, add the oil in a slow stream until all the oil is incorporated. 

Whiskwhiskwhiskwhiskwhisk.

This vinaigrette will keep refrigerated for a week. 

It makes about this much.

It zazzes up even a bagged salad!

My Rating: 4/5 "So simple; so tangy; so elegant; so easy!"