A vinaigrette doesn’t get much simpler than this. You want to use your best red wine vinegar here because there is nowhere for any flaws to hide. The olive oil should be a mild oil, not a peppery Tuscan oil that would overwhelm the dressing.
INGREDIENTS:
¼ cup good quality red wine vinegar ¾ cup mild olive oil A pinch each salt and pepper ½ teaspoon sugar 1 teaspoon minced shallot
METHOD:
Add the salt, pepper, sugar to the vinegar and whisk until the salt and sugar dissolve. Add the shallots and allow to macerate 5 minutes.
Slowly whisk in the oil in a thin steady stream to form an emulsion. You may or may not need all the oil.
Taste for balance and adjust as needed.
Yield: 1 cup
If you enjoyed this article, please consider sharing it!
