3 tablespoons Virgin olive oil 1 tablespoon Red wine vinegar or balsamic 1 tablespoon Dijon mustard or any French mustard Salt and Pepper
Combine the mustard, vinegar, salt and pepper in a bowl and whisk them together. Add the olive oil and mix for about 5 minutes or until fully combined.
I always make enough vinaigrette for a week so the flavors can melt (in this case I use 9 tablespoons of olive oil, 3 tablespoons of vinegar, 3 tablespoons of French mustard
This version is not the basic recipe which does not contain mustard. So in short the ratio is 1 (vinegar) and 3 (oil) but different vinegars have different strengths so the ratio needs to be adjusted sometime. So taste the flavor of your vinaigrette by dipping a piece of bread in and bit it.
It can stay more than a week in a fridge, in a sealed container. The possible variations are literally endless because there is a wide range of flavoured different oils and vinegar available today. Lemon is a nice component to add to vinaigrettes and a simple dressing of olive oil and lemon juice drizzled over a fresh grated carrots salad is hard to beat. A simple vinaigrette doesn’t need more that a bit of salt and pepper but minced garlic, shallot and herbs (fresh and dried) are often part of the mix.
The Italian vinaigrette is made of olive oil, white wine vinegar, minced garlic, oregano, parsley and salt &pepper. I usually use Italian vinaigrette for tomato salads.