You really only need one good vinaigrette recipe. Once you have found the one you like, you can make it over and over, and never tire of it. I like to make mustard-jar sized amount which will last in the refrigerator about 2 weeks - infinitely better than bottled, and for so little effort.
As simple as it sounds, it's hard to find that one that's just right - not too oily, bitter, bland, peppery, herby, garlicy, etc. Well, I have found it now, and what a relief - thanks to a new cookbook called Mad Hungry, by Lucinda Scala Quinn (thank you to my friend Ann for recommending it). This is a wonderful book, full of everyday recipes that are easy enough to throw together on a whim - and friendly enough for multiple ages and palates. The sub-title: Feeding Men and Boys; Recipe Strategies and Survival Techniques (Bringing Back the Family Meal), says it all. She works for Martha Stewart, so you know this woman knows a thing or two about success in the kitchen.
The ingredients for are readily available in anyone's pantry, but it is the combination and measurements that make it perfect.
"Rose's Vinaigrette"
- 1 T. minced shallot or garlic
- 1 t. Dijon mustard
- 1 t. light brown sugar
- 3/4 t. coarse salt
- 1/4 t. freshly ground black pepper
- 1/4 t. Worcestershire sauce
- 2 1/2 T. red wine vinegar
- 2 T. fresh lemon juice
- 3/4 c. extra-virgin olive oil
In the bottom of a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
Pour in the vinegar, lemon juice and olive oil. Cover tightly and shake well to combine and emulsify.
Use immediately or store in the refrigerator.
