Basic Vinaigrette With Variations

When I don't have the time or inclination to look up a recipe this is the salad dressing I make. I always have all the ingredients and I can change it up to match what I've put in the salad. I keep this in the fridge for up to a week and just bring it to room temperature and whisk again before serving.

• Ready In: 5 mins
• Serves: 10

Ingredients

• 2  garlic cloves, minced
• 1  teaspoon Dijon mustard
• 3  tablespoons white wine vinegar
• 1  teaspoon kosher salt (less if using table salt)
• 1⁄4 teaspoon pepper
• 1⁄2-2⁄3 cup olive oil

Directions

1. Whisk the garlic cloves, mustard, vinegar, kosher salt, and pepper together in a bowl.
2. While whisking, slowly drizzle in the olive oil to emulsify.
3. Taste for salt and pepper.
4. Variations:
5. Use any other vinegar you have, including red wine vinegar and balsamic.
6. Leave out the garlic or add herbs as you like.
7. Add 1 teaspoon dried oregano and/or substitute lemon juice for the vinegar for a Greek-like dressing. I would leave out the mustard for this but the dressing will not emulsify as well without it.