Basic Vinaigrette & Variations

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Adapted from the 12th edition of "The Fannie Farmer Cookbook" (first published in 1896).
Yield: About 1/2 cup.

Preparation time: 5 minutes
Cooking time:



2 Tablespoons red or white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive or vegetable oil


Mix vinegar, salt and pepper in a small bowl; let stand a few minutes. Slowly stir or whisk in oil. Taste for acid and salt; add more if needed. Stir to blend before using, or store in a jar with a tight lid in refrigerator; shake well before using.


Mustard French dressing: Add 1 to 1 1/2 Tablespoons Dijon mustard to the vinegar. Blend. Proceed with recipe.

French dressing with fresh herbs: Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.

Chiffonade dressing: Add 1 Tablespoons minced parsley, 2 Tablespoons minced sweet red pepper, 1 Tablespoon minced onion, and 2 hard-cooked eggs, finely chopped.


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